|1 fl oz||La Fee Parisienne absinthe|
|1 fl oz||Black raspberry liqueur|
|3/4 fl oz||Lemon juice (freshly squeezed)|
|1/2 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Angostura or other aromatic bitters|
|1 dash||Peychaud's or other Creole-style bitters|
|1/2 fl oz||Pasteurised egg white|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Absinthe is the 'weapon' in this full-on short berry drink.
Created in 2000 by Danny Smith at Che, London, England.