This hangover cure from the 1930s first appeared in The Savoy Cocktail Book with the warning that four would un-revive the corpse again.

This tart, sweet and citrusy drink is usually enlivened by rinsing the glass with absinthe. We’ve been known to use an absinthe air instead from time to time, but will leave the decision up to you:

  1. Shake 25ml gin, 25ml Lillet Blanc, 25ml Cointreau and 25ml fresh lemon juice with cubed ice for twenty seconds.
  2. Strain into a chilled absinthe-rinsed coupe.
  3. Top with absinthe air (optional).

Absinthe Air: There are a number of ways of adding a foam like texture to cocktails, the traditional and most common method being egg white. However, the use of more exotic foam stabilisers can produce foams of different textures and for an ‘air’ we recommend whisking 1.5g lecithin with 50ml absinthe, 10ml sugar syrup and 50ml water.


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