| 1 fl oz | La Fée Parisienne absinthe |
| 1⁄2 fl oz | Agricole blanc/cane juice rhum (unaged) |
| 1⁄4 fl oz | Giffard Peppermint Pastille crème de menthe |
| 1 1⁄2 fl oz | Pineapple juice |
| 5⁄6 fl oz | Cream of coconut (e.g. Coco Lopez, Re'al etc.) |
| 2⁄3 fl oz | Coconut milk |
Garnish: Mint sprigs bouquet & serve with a straw
Serve in a Hurricane glass
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.)
One serving of Absinthe Colada contains 295 calories
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.
How brilliantly and seductively creamy coconut tames absinthe and rhum agricole makes this colada served frappé dangerous.
Makes a minimum of 6.5 cocktails.
Shipping and applicable tax calculated at checkout.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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