Name: Fairy Sugar Mama
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Absinthe; 50 ml Pineapple juice; 22.5 ml Lime juice; 20 ml Orgeat syrup; 10 ml Red bitter liqueur

Serve in a

Coupe glass

Ingredients:
1 fl oz	La Fée Parisienne absinthe
1 2/3 fl oz	Pineapple juice
3/4 fl oz	Lime juice (freshly squeezed)
2/3 fl oz	Monin Almond (Orgeat) Syrup
1/3 fl oz	Strucchi Red Bitter (Campari-style liqueur)
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Read about cocktail measures and measuring.

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon twist (discarded) & mint leaf pegged to rim.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Monin Almond (Orgeat) Syrup – Nuts

Review:

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

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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:

1.2 standard drinks
12.71% alc./vol. (25.42° proof)
16.8 grams of pure alcohol

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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.