Ingredients
30ml Pernod absinthe
30ml Giffard green sour apple liqueur
20ml lime juice
30ml apple juice
30ml passionfruit puree
Method
Combine ingredients in a boston shaker
Shake hard without ice for 5 seconds
Add cracked ice and shake gently for 10 seconds
Pour over ice in a hurricane glass
Top with crushed ice and garnish with 2 dehydrated apple wheels
