Serve in a
Coupe glassGarnish:
Mint leaf
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | La Fee Parisienne absinthe |
| 2 1⁄2 fl oz | Chilled water |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Absinthe tamed and served straight-up.
Variant:
If pomegranate (grenadine) syrup is substituted for the sugar syrup this becomes a Tomate.
About:
Dr. Ordinaire perfected his recipe for absinthe in 1792 and from day one it required the addition of water and sugar to make it palatable.
