Ingredients
- 5⁄6 fl oz La Fée Parisienne absinthe
- 5⁄6 fl oz Lemon juice (freshly squeezed)
- 5⁄6 fl oz Chilled water/mineral water
- 2⁄3 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
- 1 dash Angostura Aromatic Bitters
- 1⁄2 fl oz Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer
Method
- 1Photographed in an UB Retro Coupe 1910.
