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 (fresh pressed) |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 2/3 fl oz | Giffard Orgeat Syrup |
| 1/3 fl oz | Italian red bitter liqueur |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Fruit juice, almond syrup and the bold flavours of Campari mask a whole shot of absinthe in this baby pink drink.
History:
Created in 2014 by Andy Mil at the London Cocktail Club, London, England.
Nutrition:
There are approximately 214 calories in one serving of Fairy Sugar Mama.
Join the Discussion
... comment(s) for Fairy Sugar Mama
You must log in to your account to make a comment.