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  • Ingredients
  • Gadgets
  • Recipe

  • Fill a champagne saucer with crushed ice, pour in 10 ml of absinthe and put it aside
  • Place 5 green basil leaves into a shaker
  • Add 30 ml of lime juice, 5 ml of sugar syrup and muddle
  • Pour in 30 ml of triple sec liqueur and 50 ml of gin
  • Fill the shaker with ice cubes and shake
  • Stir absinthe with ice and pour it out of the glass
  • Fine strain the cocktail into the champagne saucer
  • Garnish with a green basil leaf and a raspberry

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