Fill a champagne saucer with crushed ice, pour in 0.35 oz of absinthe and put it aside
Place 5 green basil leaves into a shaker
Add 1 oz of lime juice, 0.15 oz of sugar syrup and muddle
Pour in 1 oz of triple sec liqueur and 1.5 oz of gin
Fill the shaker with ice cubes and shake
Stir absinthe with ice and pour it out of the glass
Finely strain the cocktail into the champagne saucer
Garnish with a green basil leaf and a raspberry