Absinthe Colada
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Absinthe Colada
Serve in a Hurricane glass
| 1 oz | La Fée Parisienne absinthe |
| 1⁄2 oz | Rhum Clément Blanc |
| 1⁄4 oz | Giffard Peppermint Pastille crème de menthe |
| 1 1⁄2 oz | Pineapple juice |
| 5⁄6 oz | Cream of coconut (e.g. Coco Lopez, Re'al etc.) |
| 2⁄3 oz | Coconut milk |
Garnish: Mint sprigs bouquet & serve with a straw
How to make:
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.)
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
How brilliantly and seductively creamy coconut tames absinthe and rhum agricole makes this colada served frappé dangerous.
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.
Nutrition:
One serving of Absinthe Colada contains 248 calories
Alcohol content:
- 1.5 standard drinks
- 14.43% alc./vol. (14.43° proof)
- 20.6 grams of pure alcohol
- More Creamy (e.g. Dirty banana) cocktails
- More Elevenses/afternoon cocktails
- More Fruity (e.g. Pornstar Martini) cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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