Garnish:
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 | Lemon juice (freshly squeezed) |
| 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 green above.
Review:
A touch of the sours for absinthe lovers.
Variant:
Served 'up' in sour glass.
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