Friday, November 20, 2009

Emerald Fizz

November 18, 2009

Miller's gin
Kubler absinthe
lemon juice
simple syrup
egg white

Muddle the kiwi, combine ingredients and dry-shake. Shake with ice, then fine-strain into a champagne flute. Top with soda water and garnish with a fennel frond.

This one takes a bit of work, but it's worth it! Make sure to use 1/4 oz. or less absinthe or you'll lose the kiwi. A variation of this on is going on the list soon... stay tuned!

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