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In the past few years, this recipe enjoyed a revival in the world’s best cocktail bars. It first appeared in 1882, in Harry Johnson’s “New and Improved Bartender’s Manual”.
4.5cl Scotch Whisky
1cl lemon juice
1cl lime juice
2cl 1883 Cane Sugar syrup
2cl egg white
4 dashes Absinthe
8cl soda water
Pour the Whisky, the juices, the syrup, the egg white and Absinthe in a shaker.
Fill with ice and shake vigorously for 10 seconds.
Strain into a chilled Tumbler without ice, top up with chilled sparkling water, and stir gently with a spoon.
Decorate with a mint sprig, a brandied cherry and lemon peel.