Ingredients:
- 3cl absinthe 66
- 2cl Giffard Fleur de Sureau Sauvage
- 1.5 cl Giffard cucumber syrup
- 1.5cl fresh lemon syrup
- 8 mint leaves
- 1 lemon zest
Preparation:
Muddle the mint leaves with the lemon juice, then add the remaining ingredients (except for the lemon zest), shake everything together and double strain into the cocktail bowl.
Set:
Lemon zest and a small sprig of mint
Cocktail creation:
Jeremias Walter | barkeeper
Öschberghof | Donaueschingen
Image by Andreas Muck
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