Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 22.5 ml | Hayman's London Dry Gin |
| 22.5 ml | Aromatized wine (e.g. Lillet Blanc) |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 2.5 ml | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 60 ml | La Fée Parisienne absinthe |
| 5 ml | Cointreau L'Unique triple sec liqueur |