Fairy Cream

Serve in a Coupe glass...
1¼	fl oz	La Fee Parisienne absinthe
1¼	fl oz	Single cream / half-and-half
¾	fl oz	Gabriel Boudier Dark Creme de Cacao
½	fl oz	Creme de cacao liqueur (white)

Display recipe in:

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnish:

Dust with freshly grated nutmeg

Comment:

Absinthe sits majestically with cream and chocolate in this indulgent after-dinner cocktail.

About:

Created in 2010 by Dick Bradsell, London, England.

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£43.75

Makes this drink 18.67 times

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Makes this drink 22.22 times

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