Garnish:
None
How to make:
SHAKE first three ingredients with ice and strain into glass with crushed ice. TOP up with lemonade.
1 fl oz | La Fée Parisienne absinthe |
1 fl oz | Peachtree peach schnapps |
1 fl oz | Grenadine/pomegranate syrup (2:1) |
Top up with | Lemon-lime soda (Sprite/7-Up) |
Review:
This bright red cocktail makes the strong aniseed flavours of absinthe approachable.
History:
Created in 2002 by Andy Jones at Yates's, London, England.
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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