Photo by Jennifer Hitchcock

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  • 2 ounces Toulouse Red Absinthe
  • 6 dashes house made grapefruit-dill bitters
  • House made grapefruit-hibiscus soda
  • Grapefruit twist
  • for garnish
  1. Fill rocks glass with ice.
  2. Add grapefruit-dill bitters followed by Toulouse Red Absinthe.
  3. Top with grapefruit-hibiscus soda, and garnish with grapefruit twist.
  • from Christopher Starnes of The Three Muses

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