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 |
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Review:
Absinthe sits majestically with cream and chocolate in this indulgent after-dinner cocktail.
History:
Created in 2010 by Dick Bradsell, London, England.
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