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La Fee Suisse

This recipe comes from Imbibe’s 2013 Bartender of the Year, Ryan Maybee, and it highlights one of our Ingredients to Watch in 2013: crème de cacao.

1 oz. absinthe
1 oz. white crème de cacao
1 oz. coffee cordial  (Maybee make his from scratch, but Kahlua works fine)
1 oz. heavy cream
Tools: shaker, strainer
Glass: cocktail
Garnish: fresh grated nutmeg

Combine all ingredients in a shaker with ice and shake vigorously. Strain into chilled glass and garnish.

Ryan Maybee, Manifesto, Kansas City, Missouri



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