About
An absinthe & champagne cocktail with rose & lavender sugar cubes
We sweeten up Ernest Hemingway's classic cocktail of absinthe and champagne with homemade rose & lavender sugar cubes.
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You Will Need
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Step 1Start by making the sugar cubes. Crush down a pinch of dried lavender with a mortar and pestle into a fine powder.
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Step 2Add the sugar cubes, or sugar, and crush into the lavender.
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Step 3Mix in a few drops of rose water and a couple of spoonfuls of water until the sugar begins to combine.
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Step 4Press the sugar in to a tray for ice cubes and leave to dry overnight.
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Step 5When completely dry, press the sugar cubes out, ready to use in your cocktail.
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Step 6Pour the absinthe into a glass and place an absinthe spoon over the glass with a sugar cube on top.
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Step 7Pour a bottle of chilled champagne over the sugar cube into the glass.
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Step 8Tip the remaining sugar into the glass and stir into the cocktail before serving.
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