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½ fl oz La Fee Parisienne absinthe
2 fl oz Rutte Dry Gin
¼ fl oz Triple sec liqueur
fl oz Giffard Sugar Cane Syrup
2 dash Peychaud's Bitters
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How to make:

POUR absinthe into ice-filled glass. TOP with chilled water and set to one side. Separately, SHAKE other ingredients with ice. DISCARD contents of glass (absinthe, water and ice) and strain drink into empty absinthe-coated glass.


Orange zest twist (discarded)


Reminiscent of a Sazerac but with gin and triple sec. Delicate, remarkably fruity and very sippable.


Created in 2002 by Tony Conigliaro at The Lonsdale, London, England.


227 Calories

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Makes this drink 11.67 times
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Sugar syrup (2:1)

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