Garnish:
None
How to make:
POUR absinthe into ice-filled glass and TOP with water. Leave the mixture to stand in the glass. Separately, SHAKE liqueur, bourbon and bitters with ice. Finally discard contents of absinthe-coated glass and fine strain contents of shaker into absinthe washed glass. (Note that there is no ice in the finished drink.)
| 1⁄2 fl oz | La Fee Parisienne absinthe |
| Top up with | Chilled water |
| 1 1⁄2 fl oz | Grand Marnier liqueur |
| 1 1⁄2 fl oz | Bourbon whiskey |
| 2 dash | Angostura or other aromatic bitters |
| 3 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
An orange twist on the classic Sazerac.
History:
Created in 2004 by yours truly (Simon Difford), London, England.
The history of the Sazerac cocktail can be found on our Sazerac cocktail page.
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