Serve in a
Coupe glassGarnish:
Star anise or piece of coconut
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1⁄2 fl oz | La Fee Parisienne absinthe |
| 1⁄2 fl oz | Coconut rum liqueur |
| 3 fl oz | Coconut water |
| 3 drop | Bob's Liquorice bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Coconut, liquorice and anise are bold flavours to combine, yet are presented harmoniously in this cocktail. Hopefully, everything about it is deliciously abnormal.
About:
Created by yours truly, Simon Difford at the Cabinet Room, London, England.
