Absinthe Colada
Ingredients
- Absinthe30 ml
- Pineapple juice30 ml
- , 3 parts sweetened cream of coconut to 1 part coconut milk by volume30 ml
- Rhum agricole, white; the source suggests Rhum J.M Blanc 8015 ml
- Crème de menthe, one teaspoon; use white crème de menthe to keep the color pale5 ml
- Ice
- Crushed ice
Garnish
Bouquet of mint
Flavor
Sweet, Creamy, Herbal
Method
- Add the absinthe, pineapple juice, coconut mix, rhum agricole and crème de menthe to a shaker.
- Add ice and shake until well chilled.
- Strain over crushed ice into a hurricane glass.
- Garnish with a bouquet of mint.
About
A colada with absinthe’s anise notes, coconut and pineapple, plus a touch of rhum agricole and mint. Shaken and served over crushed ice with plenty of fresh mint on top.
Created by Maxwell Britten e Natasha David, at Maison Premiere
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