1st #cocktail of #WorldAbsintheDay in 2023: Fairy Cream

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.

Fairy Cream

Yields1 Serving
Prep Time2 mins

A 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.

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.

Fairy Cream

Leave a Reply

Your email address will not be published. Required fields are marked *