- 2 mint sprigs
- 1 sugar cube
- 1 ounce absinthe verte, such as Lucid
- 1 teaspoon crème de mûre (blackberry liqueur)
- 1 ounce cold water
- Crushed ice
How to make this recipe
In a chilled julep cup, muddle 1 of the mint sprigs, then discard. Muddle the sugar cube with the absinthe, crème de mûre and water in the cup and fill with crushed ice. Spin a swizzle stick or bar spoon between your hands to mix the drink. Top with more crushed ice and garnish with the remaining mint sprig.