Fairy Sugar Mama

Fairy Sugar Mama image

Serve in

Coupe glass...
1 fl oz La Fee Parisienne absinthe
1⅔ fl oz Fresh pressed pineapple juice
¾ fl oz Freshly squeezed lime juice
fl oz Giffard Orgeat Syrup
fl oz Campari Bitter
  • 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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