Fairy Cream

Fairy Cream image

Serve in

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