Angela Hamilton

Good — would be great if I had had better ingredients on hand. Using canned pineapple juice and tinned passionfruit isn't helpful here since the fruit should be the star. We added a squeeze of lemon to each drink to cut through some of the sugar/fake taste, which was nice.

Devised a possible answer to my own question in making this tonight. For a 12-serving batch, I did: 1 tablespoon of absinthe, 1/8th of a teaspoon of saline solution, and 9 oz of chilled water (for dilution). Tasted great in the test spoon — we will try it over ice this evening at a dinner party... hoping for happy friends. :)

I didn't have any pineapple rum, so I subbed Malibu. And subbed peppermint schnapps for the creme de menthe. It worked perfectly. Anyone know how I might batch this up? Would love to prepare some in advance for a party... but I'm not sure how to interpret the dashes and drops for a 25-person version, say.