Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | La Fee Parisienne absinthe |
| 1⁄4 fl oz | Anisette liqueur |
| 1 dash | Angostura or other aromatic bitters |
| 1 1⁄2 fl oz | Chilled water (reduce if wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
This aniseed-flavoured mix tastes surprisingly tame but includes a shot of the notorious green fairy.
Variant:
Absinthe Frappe – served over crushed ice.
History:
Adapted from Jerry Thomas' 1887 Bar-tender's Guide.
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