|2⁄3 fl oz||La Fee Parisienne absinthe|
|2⁄3 fl oz||Freshly squeezed lime juice|
|2 fl oz||Chilled water|
|2⁄5 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 blue above.
The absinthe cocktail meets the absinthe sour with lime juice added to the holy trinity of absinthe, sugar and water.
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.