Maiden's Blush, Bariana, Louis Fouquet
  • 1½ parts of Pernod Absinthe
  • 1½ parts of Plymouth Gin
  • ½ parts of sugar syrup (2 parts sugar - 1 part water)
  • ½ parts of fresh lemon juice
  • ½ parts of water
  • 4 raspberries
Maiden's Blush by Pernod Absinthe on wooden table

Shake and double strain all ingredients into a small rock glass. Garnish with a slice of lemon. This recipe first appeared in London in 1887 in the book American and other drinks but with different proportions and raspberry syrup. This version, which is richer in Absinthe, was introduced by Louis Fouquet in 1896.