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37 1/2 ml Absinthe, 20 ml Almond Syrup, 12 1/2 ml Lime Juice, 4 Pitted Sour Cherries, Champagne, Grated Nutmeg
In the bottom of a mixing glass muddle the sour cherries in the lime juice and the almond syrup. Add the absinthe with ice and shake very well. Strain into a chilled Champagne flute. Garnish with freshly grated nutmeg.
A great combination, with the anise of the absinthe offset by the sweet flavour of almond syrup, the tart of lime and the sour of cherries. A big thumbs-up from us.