1 ounce Absinthia Absinthe Superieure
1/2 ounce vodka
1/2 ounce Sauvignon Blanc
1 ounce freshly squeezed lemon juice
1 ounce lemon-parsley infused simple syrup (see ingredients below)
3 drops aromatic bitters
For garnishing: 1 lemon, a few sprigs of fresh mint leaves
For simple syrup:
1/2 bunch parsley, chopped
1 cup water
2 1/4 cups raw cane sugar
Zest and juice of 3 lemons
Zest three lemons and juice them into a measuring cup. Set aside and discard the rinds.
In a saucepan over medium heat, dissolve sugar in the water, and add parsley, lemon juice and zest. Stir and cook until it begins to bubble. Remove from heat and allow to come to room temperature. Store in an airtight container in the refrigerator.
Add all ingredients to a cocktail shaker with 3/4 cup ice. Stir to mix and allow to rest for about 30 seconds, then pour into a glass.
Gently twist a lemon peel over the drink to release the citrus oil and float on top of the drink with a few mint leaves.