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Absinthe Colada

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Absinthe's anise and a touch of crème de menthe meet pineapple and coconut, shaken with Martinique rum and served in a coupe with mint. Created by Maxwell Britten at Maison Premiere in Brooklyn, NY.

Method
Shaken
Glass
coupe
Difficulty
Hard
Flavor Profile
Creamy
Herbal
Refreshing
Smoky
Tropical
Recipe Variations

Ingredients

Servings:
1
Your bar: 0/6
Coconut Syrup
30 ml
3 parts coconut cream : 1 part coconut milk
Absinthe
30 ml
Mint
1 spg
as garnish
Pineapple Juice
30 ml
Crème de Menthe
1 tsp
Martinique Rum, Rhum JM Blanc Rhum JM Blanc
15 ml
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Combine ingredients and shake well.
  2. Strain into a glass filled with crushed ice.
  3. Garnish by slapping some mint leaves before adding them to the drink.

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