This is a community recipe contributed by Michael Carper.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 30 ml | Lime juice (freshly squeezed) |
| 1 dash | La Fée Parisienne absinthe |
| 30 ml | Light white rum (charcoal-filtered 1-4 years old) |
| 15 ml | Wray & Nephew White overproof rum |
| 3.8 ml | Giffard Menthe Pastille white crème de menthe |
| 22.5 ml | Monin Watermelon Syrup |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...