Absinthe Colada
Ingredients
- 1 oz La Fée Parisienne absinthe
- 1 1⁄2 oz Jade 1901 Absinthe Superieure
- 1⁄2 oz Rhum Clément Blanc
- 3⁄4 oz Rhum Clément V.S.O.P.
- 2 oz Pineapple juice
- 2 oz Monin Coconut Syrup
- 1⁄4 oz Giffard Peppermint Pastille crème de menthe
- 5⁄6 oz Cream of coconut
- 2⁄3 oz Coconut milk
Method
Glassware:
Serve in a Hurricane glass
Method:
SHAKE all ingredients with ice and strain into glass filled with crushed ice. (It pays to stir first 5 ingredients in the tin before adding coconut milk and continuing to stir as you pour this last ingredient to help prevent it from curdling.)
Nutrition:
One serving of Absinthe Colada contains 295 calories
History:
Adapted from a recipe created at Maison Premiere in Brooklyn, New York City, USA. If pre-preparation allows, in place of coconut cream and coconut milk pre-mix coconut milk & cream made with 3 parts coconut cream to 1 part coconut milk stirred in a pan over low heat. Allow to cool, pour into an airtight container and store in a refrigerator for up to one week.
Review:
How brilliantly and seductively creamy coconut tames absinthe and rhum agricole makes this colada served frappé dangerous.
