A sparkling summer cocktail with the forbidden flavors of absinthe courtesy of Michael de Mono, Beverage Director at Sweet Hospitality Group.


  • ¾ oz lime juice
  • 3 cucumber slices (plus additional for garnish)
  • 1 fresh mint sprig
  • 1 tbsp superfine sugar
  • 1 oz absinthe
  • Prosecco


Step 1:

Muddle lime juice, cucumber, mint and sugar in a mixing glass.

Step 2:

Add absinthe and ice and shake well.

Step 3:

Strain into a champagne flute.

Step 4:

Top with Prosecco.

Step 5:

Garnish with cucumber wheel.