Name: Fairy Sugar Mama
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Absinthe verte (green); 50 ml Pineapple juice (freshly extracted/pressed/squeezed); 22.5 ml Lime juice (freshly squeezed); 20 ml Orgeat (almond) syrup (2:1); 10 ml Campari or other red bitter liqueur

Serve in a

Coupe glass

Garnish:

Lemon twist (discarded) & mint leaf pegged to rim

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 fl oz	La Fée Parisienne absinthe
1 2/3 fl oz	Pineapple juice (freshly extracted/pressed/squeezed)
3/4 fl oz	Lime juice (freshly squeezed)
2/3 fl oz	Giffard Orgeat Syrup
1/3 fl oz	Strucchi Red Bitter Liqueur
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Read about cocktail measures and measuring.

Buy direct from

La Fée Parisienne absinthe, 70cl

£ 53.25 £ 2.32 per cocktail, makes 23 Giffard Orgeat Syrup, 100cl

£ 9.25 £ 0.19 per cocktail, makes 49.5

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

Hazardous ingredients

Giffard Orgeat Syrup is potentially hazardous to those with allergy or intolerance.

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Review:

Fruit juice, almond syrup and bold bittersweet flavours mask a whole shot of absinthe in this baby pink drink.

History:

Created in 2014 by Andy Mil at the London Cocktail Club in London, England.

More cocktails by Andy Mill

Nutrition:

One serving of Fairy Sugar Mama contains 233 calories.

Alcohol content:

1.3 standard drinks
13.94% alc./vol. (27.88° proof)
18.5 grams of pure alcohol

More Modern cocktails

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.