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.)
|1 fl oz||La Fée Parisienne absinthe|
|1/2 fl oz||Rhum Clément Blanc|
|1/4 fl oz||Giffard Peppermint Pastille crème de menthe|
|1 1/2 fl oz||Pineapple juice (freshly extracted/pressed/squeezed)|
|5/6 fl oz||Cream of coconut (e.g. Coco Lopez, Re'al etc.)|
|2/3 fl oz||Coconut milk|
Read about cocktail measures and measuring.
How brilliantly and seductively creamy coconut tames absinthe and rhum agricole makes this colada served frappé dangerous.
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.
One serving of Absinthe Colada contains 248 calories.