|1⁄2 fl oz||La Fee Parisienne absinthe|
|1 fl oz||Sauvignon blanc white wine|
|1 fl oz||Pressed apple juice|
|1⁄6 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Angostura Orange Bitters|
Absinthe based but incredibly subtle. Absinthe combines wonderfully with wine and apple.
Adapted from a drink created in 2001 by Tony Conigliaro at Isola, Knightsbridge, London, England.