Garnish:
Lime zest twist
How to make:
SHAKE all ingredient with ice and fine strain into chilled glass.
| 2/3 fl oz | La Fee Parisienne absinthe |
| 2/3 fl oz | Lime juice (freshly squeezed) |
| 2 fl oz | Chilled water |
| 5⁄12 dash | Giffard Sugar Cane Syrup |
| 1 dash | Angostura or other aromatic bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our comment:
The absinthe cocktail meets the absinthe sour with lime juice added to the holy trinity of absinthe, sugar and water.
History:
Adapted from the first recipe in a 1932 pocket cocktail book called The Green Cocktail Book by "Jimmy". We've respected the original proportions of 1 part Absinthe, 1 part lime juice, 3 parts water and 1 dash of Angostura bitters" with, as Jimmy says, "sugar to taste." Hence, we'd advise 10ml to 12.5ml sugar depending on your limes and palate.
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