PH factor: 8.0
Ingredients:
Cocktail
o 1 sugar cube
o 1 dash Pernod Absinthe
Supérieure
o champagne
o ½ ounce Remy Martin VSOP
Cognac
Garnish
o lemon twist
Method:
1. Place sugar cube in a
martini or cocktail glass and
drip absinthe onto it.
2. Top with champagne.
3. Float Cognac on top of the
cocktail.
4. Garnish with lemon twist.
Comments:
We used an eyedropper to
measure six drops of absinthe
and found that it dominated
the drink. On your head be it, if
you try to pour a dash straight
from the bottle.
. . .
Comments