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  • 15ml absinthe
  • 2 tsp sugar syrup
  • 120ml champagne
    chilled, for topping up
  • white rose petal
    or edible flower, to serve (optional)

Nutrition: Per serving

  • kcal179
  • fat0g
  • saturates0g
  • carbs0g
  • sugars17g
  • fibre0g
  • protein0.3g
  • salt0.02g
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Method

  • step 1

    Pour the absinthe into a chilled champagne flute or small coupe and add the sugar syrup. Stir to combine, add a splash of champagne, stir again, then top up with more champagne.

  • step 2

    Garnish with a white rose petal or other edible flower, if you like.

Recipe from Good Food magazine, October 2022

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