Garnish:
Mint sprig
How to make:
SHAKE all ingredients with ice and fine strain into glass filled with crushed ice. CHURN (stir) and serve with straws.
| 1 1/2 fl oz | La Fee Parisienne absinthe |
| 1/2 fl oz | Anisette liqueur |
| 1 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 green above.
Review:
Aniseed and the fire of absinthe moderated by sugar and ice but still a dangerous combination.
History:
Created in 1874 by Cayetano Ferrer at Aleix's Coffee House, New Orleans, which consequently became known as The Absinthe Room. Today the establishment is fittingly known as the Old Absinthe House.
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