Serve in a
Coupe glassGarnish:
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 | Crème de cacao liqueur (dark) |
| 1⁄2 fl oz | Creme de cacao liqueur (white) |
Comment:
Absinthe sits majestically with cream and chocolate in this indulgent after-dinner cocktail.
About:
Created in 2010 by Dick Bradsell, London, England.
