Our first cocktail is the Fairy Cream, a creamy, chocolatey, indulgent cocktail which was created in 2010 by Dick Bradsell.
I thought I’d start with a dessert cocktail and build up through to the traditional French method of drinking absinthe.
AuthorThe Cocktails Must FlowCategoryAbsinthe, Creme de Cacao, Single Cream, White Creme de CacaoDifficultyBeginnerA creamy, chocolatey, indulgent after-dinner cocktail created by Dick Bradsell, London, in 2010, which includes absinthe.
37.50 ml absinthe
22.50 ml brown creme de cacao
15 ml white creme de cacao
37.50 ml single cream
Grated nutmeg for garnish
1
Half fill a cocktail shaker.
2
Add all ingredients to the shaker and shake until well-chilled.
3
Strain into a cocktail coup and garnish with a pinch of freshly grated nutmeg.
[cocktail-ingredients]
Ingredients
37.50 ml absinthe
22.50 ml brown creme de cacao
15 ml white creme de cacao
37.50 ml single cream
Grated nutmeg for garnish
Directions
1
Half fill a cocktail shaker.
2
Add all ingredients to the shaker and shake until well-chilled.
3
Strain into a cocktail coup and garnish with a pinch of freshly grated nutmeg.