Fairy Sugar Mama

Fairy Sugar Mama image
Serve in
a Coupe glass...
1 shot La Fee Parisienne absinthe BUY
1⅔ shot Fresh pressed pineapple juice
¾ shot Freshly squeezed lime juice
⅔ shot Almond (orgeat) syrup
⅓ shot Italian red bitter aperitivo
  • Display recipe in:
How to make:

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

Garnish:

Lemon twist (discarded) & mint leaf pegged to rim

Comment:

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

Origin:

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

More about this cocktail

SHAKE all ingredients

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Balancing each ingredient within a cocktail is key to making a great drink. Therefore the accuracy with which ingredients are measured is critical to the finished cocktail.

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