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FALL COCKTAIL #2

  • 1/2 oz Absinthe
  • 1/2 oz fresh lemon juice
  • Champy
  • 2-3 springs fresh mint
  • 1 T sugar for rim
  • 2 mint leaves for rim
  • lime wedge for rim

For the rim: Slice a couple of mint leaves into small pieces and then mix with 1 tablespoon of sugar. Take lime wedge and rub around the rim of the flute. Dip the rim of the flute (or just half of the flute’s rim) into the sugar and mint mixture.

In the Champagne flute, combine absinthe and fresh lemon juice. Take 2 to 3 sprigs of fresh mint, and either muddle or rub them in your palm to release oils, and then put the mint into the flute. Finally, top off with Champy.