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

Fairy Sugar Mama
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Serve in a Coupe glass

Ingredients:
1 oz	La Fée Parisienne absinthe
1 ²⁄₃ oz	Pineapple juice
³⁄₄ oz	Lime juice (freshly squeezed)
²⁄₃ oz	Monin Almond (Orgeat) Syrup
¹⁄₃ oz	Strucchi Red Bitter (Campari-style liqueur)

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:

Orgeat (almond) sugar syrup (2:1) - 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.

Nutrition:

One serving of Fairy Sugar Mama contains 233 calories

Alcohol content:

1.2 standard drinks
12.71% alc./vol. (12.71° proof)
16.8 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.

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Aidan Spurrill

16th February 2024 at 12:00

The flavour of this oddball mixture is one of the more unusual things I've tried. Makes me think of orange-licorice candy.

Alan Cattermoul

18th November 2023 at 18:17

Rated this 4 stars 1st time I tried it, now with bottled pineapple juice I think it's a 4 1/2. Much more balanced, would be good with a luxado cherry garnish

Patrick Brady

1st October 2023 at 02:15

Overly sours and muddles the absinthe. I'm not sure Campari and absinthe were ever meant to meet. Apart, they are fantastic. Together, they compete and make a mess.