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.)
| 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.
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:
- 1.6 standard drinks
- 15.83% alc./vol. (31.66° proof)
- 22.6 grams of pure alcohol
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