Serve in an
Old-fashioned glassGarnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) to emulsify and fine strain into chilled glass.
| 1 fl oz | La Fee Parisienne absinthe |
| 1 fl oz | Giffard Sugar Cane Syrup |
| 1 fl oz | Freshly squeezed lemon juice |
| 1⁄2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
A touch of the sours for absinthe lovers.
Variant:
Served 'up' in sour glass.
