Ingredients
Listed recipe quantities, before ice dilution. Ice, equipment and garnish are additional.
| Ingredient | Amount | Role |
|---|---|---|
| Gin | 45 ml | Base spirit: flavour and alcoholic structure. |
| Crème de Cacao (White) | 22.5 ml | Modifier: flavour, sweetness and/or bitterness; check the bottle. |
| Lemon juice | 22.5 ml | Juice: acidity, fruit and volume vary by ingredient. |
| Cocchi Aperitivo Americano | 15 ml | Wine-based flavour and length; sweetness depends on the product. |
| Blue Curaçao | 15 ml | Modifier: flavour, sweetness and/or bitterness; check the bottle. |
| Pouring Ribbons uses Giffard | ||
| Cinnamon syrup | 7.5 ml | Sweetener or flavoured sweetener; concentration matters. |
Method
- Whip shake with crushed ice and dump into the glass.
- Top with crushed ice and garnish with a few generous dashes of Peychaud's bitters.
Glass: Absinthe
Garnish: Peychaud’s bitters
Bar Assistant catalogue · Open recipe source