Fairy Sugar Mama

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Lemon twist (discarded) & mint leaf pegged to rim
• ABV: 9%

Ingredients

• La Fée Parisienne absinthe — 1 oz (30 ml)
• Pineapple juice (fresh pressed) — 1⅔ oz (50 ml)
• Lime juice (freshly squeezed) — ¾ oz (22.5 ml)
• Giffard Orgeat Syrup — ⅔ oz (20 ml)
• Italian red bitter liqueur — ⅓ oz (10 ml)

How to make it

1. SHAKE all ingredients with ice.
2. Fine strain into chilled glass.
3. Garnish with lemon twist (discarded) & mint leaf pegged to rim.

A cocktail with absinthe and pineapple juice.

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