Fairy Sugar Mama

Serve in a Coupe glass...
1	fl oz	La Fée Parisienne Absinthe Superieure
1⅔	fl oz	Fresh pressed pineapple juice
¾	fl oz	Freshly squeezed lime juice
⅔	fl oz	Giffard Sirop de Orgeat (Almond) Syrup
⅓	fl oz	Campari Bitter Liqueur

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.

About:

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

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