Green Fairy
Absinthe leads lemon, rich syrup, aromatic bitters, and egg white in Dick Bradsell’s poised, foaming 1990s London sour.
- Glassware
- Coupe glass
- Strength
- 14% ABVBefore dilution
- Garnish
-
- Lemon twist Express the peel oils over the drink and retain the twist.
Ingredients
- Absinthe 25 ml
- Fresh lemon juice 25 ml
- Water 25 ml Use chilled still water.
- Rich simple syrup 20 ml Use a two-to-one syrup by weight.
- Angostura bitters 1 dash
- Egg white 15 ml Use pasteurised egg white.
Preparation
- Shake all ingredients hard with cubed ice until thoroughly chilled and aerated.
- Strain back into the empty shaker and dry-shake without ice to build a dense foam.
- Fine-strain into a chilled coupe.
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