This one is for the bohemians out there. We serve this at Eau de Vie in an absinthe fountain that dispenses the drink on tap. Gin, absinthe, lemon juice, pear purée, mint and apple make for a refreshing tipple.






Skill level

Average: 4.3 (8 votes)


  • 60 ml dry gin
  • 60 ml absinthe
  • 60 ml Poire William (pear brandy)
  • 180 ml apple juice
  • 100 ml freshly squeezed lemon juice
  • 60 ml pear juice or purée  
  • 40 ml jasmine syrup (see below)
  • 16 mint leaves, plus extra to garnish


Jasmine syrup

  • 100 ml water
  • 100 g caster sugar
  • 1 jasmine tea bag

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the jasmine syrup (see Note), heat the water in a saucepan to 80ºC. Add the sugar and stir until dissolved. Add the tea bag and allow to infuse for 5 minutes. Remove from the heat and discard the tea bag. Store in an airtight container in the fridge until needed.

To make the drink, combine all of the ingredients in a large jug with ice and stir until chilled. Strain into chilled coupe glasses and garnish with a mint leaf.



• At Eau de Vie, to make the jasmine syrup, we infuse simple sugar syrup with dried jasmine in a water bath at 70ºC for 1 hour; however, the method above produces a similar result.


You’ll find Sven Almenning behind the bar at Eau de Vie.

Photography by Benito Martin. Styling by Lynsey Fryers.

Spiegelau Wills martini glasses from The Chef and The Cook. Good One bar stool from Made by Tait.


Serve this elegant tipple with Gabriel Gaté's cucumber and smoked trout terrine, and a trusty baguette or two, or head to our stunning snack selection and take your pick.