Garnish:
Lime wedge
How to make:
STIR first 4 ingredients with ice and strain into ice-filled glass. TOP with tonic, FLOAT absinthe and dashes of bitters.
| 1 1/3 fl oz | Black Tears cacao & coffee spiced rum |
| 1 1/2 fl oz | Grapefruit juice (pink) |
| 1/6 fl oz | Agave syrup |
| 1/4 fl oz | Lime juice (freshly squeezed) |
| 1 1/2 fl oz | Thomas Henry Tonic Water |
| 1/6 fl oz | La Fee Parisienne absinthe |
| 2 dash | Angostura Aromatic Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Sip your way through a layer of absinthe to a citrus and cacao influenced rum and tonic. This long drink won't appeal to all but some will dive right in.
History:
Adapted from a recipe created in 2020 by Rogerio Igarashi at Bar Trench in Tokyo, Japan.
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