Garnish:
None
How to make:
POUR first 3 ingredients into glass. Serve iced water separately in a small jug (known in France as a 'broc') so the customer can dilute to their own taste. (I recommend five shots). Lastly, add ice to fill glass.
| 1 fl oz | Ricard Pastis |
| 1/2 fl oz | Giffard Grenadine syrup |
| 1/2 fl oz | Green mint (menthe verte) syrup |
| Top up with | Chilled water |
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Review:
A traditional French way to serve pastis.
History:
Pronounced 'Fueel-Mort', the name literally means 'The dead leaf', a reference to its colour.
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