In the mid-19th century, at a time where specific absinthe spoons had not appeared yet in bistros, absinthe was traditionally drunk without sugar or with a "sirop de gomme" (gum syrup or gomme syrup), an enhanced sugar syrup.
Combier, producer of the famous Jade absinthes, the Blanchett ...
Combier - Gomme Syrup
Price: 8.00
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