Serve in anOld-fashioned glass
Lemon zest twist & Luxardo Maraschino Cherry
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass.
|5⁄6 fl oz||La Fee Parisienne absinthe|
|1⁄3 fl oz||Giffard Sugar Cane Syrup|
|1⁄2 fl oz||Freshly squeezed lemon juice|
|1⁄2 fl oz||Pasteurised egg white|
|2 dash||Peychaud's or other Creole-style bitters (optional)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
A touch of the sours for absinthe lovers.
Served 'up' in sour glass.