Absinthe Colada Recipe

Cocktail

1. 1

   Prepare glass and ice

   Chill a 10–12 oz Collins or tiki glass in the freezer for a few minutes, or fill it with ice water while you prepare the drink. When ready, discard any ice water and add about 3/4 cup crushed ice to the glass.

2. 2

   Combine ingredients

   In a shaker, add 2 oz rhum agricole, 0.25 oz Pernod, 0.5 oz crème de menthe, 0.5 oz fresh lime juice, 2 oz fresh pineapple juice, 1 oz coconut cream, and 0.25 oz simple syrup if you prefer extra sweetness. Add a generous handful of ice to the shaker.

3. 3

   Shake

   Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and the ingredients are well combined and chilled. The coconut cream should be emulsified and the juices well integrated.

4. 4

   Strain and serve

   Double-strain (using a hawthorne and a fine strainer if available) the mixture into the prepared glass over the crushed ice. Tuck the crushed ice around the edges so the drink sits nicely.

5. 5

   Garnish and finish

   Garnish with a pineapple wedge and a sprig of fresh mint. Optionally slap the mint between your palms once and place it on top to release aromatics. Serve with a straw and enjoy immediately.

6. 6

   Notes on balance

   Pernod is potent and anise-forward; start with 0.25 oz and adjust in future batches if you prefer more pronounced absinthe/anise notes. If the drink tastes too bright or tart, add simple syrup in 0.125–0.25 oz increments until balanced. Use full‑fat coconut cream for richness; canned cream is preferable to thin coconut milk for a classic colada texture.