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 Fee 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.
Join the Discussion
... comment(s) for Fairy Sugar Mama
You must log in to your account to make a comment.