This is a community recipe contributed by Mattias Lundström.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Flute glass
15 ml | La Fée Parisienne absinthe |
5 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
120 ml | Brut champagne/sparkling wine |
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