Garnish:
Dust with freshly grated nutmeg
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄4 fl oz | La Fee Parisienne absinthe |
| 1 1⁄4 fl oz | Single cream / half-and-half |
| 3⁄4 fl oz | Dark crème de cacao liqueur |
| 1⁄2 fl oz | Dutch White Crème de Cacao |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Absinthe sits majestically with cream and chocolate in this indulgent after-dinner cocktail.
History:
Created in 2010 by Dick Bradsell, London, England.
Join the Discussion
... comment(s) for Fairy Cream
You must log in to your account to make a comment.