Fairy Cream
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Dust with freshly grated nutmeg
- ABV: 16%
Ingredients
- La Fée Parisienne absinthe — 1¼ oz (37.5 ml)
- Single cream / half-and-half — 1¼ oz (37.5 ml)
- De Kuyper Brown Crème de Cacao — ¾ oz (22.5 ml)
- Dutch Cacao white crème de cacao — ½ oz (15 ml)
How to make it
- SHAKE all ingredients with ice.
- Fine strain into chilled glass.
A cocktail with absinthe and cream.
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