Active Time
N/A
Total Time
05 MIN
Yield
Serves : 1

Maxwell Britten serves this absinthe-based piña colada on a saucer, which is an old Parisian way of keeping track of rounds. Prices for the absinthe were painted on the plates, making it easy to tally the bar tab as the saucers stacked up. Slideshow: Tropical Drinks

How to Make It

Step

In a chilled pilsner glass, combine the absinthe, rum, crème de menthe, pineapple juice, coconut syrup and lemon juice; fill with crushed ice and spin a swizzle stick or bar spoon between your hands to mix the drink. Top with more crushed ice; garnish with the mint sprig.

Chef's Notes

Coconut syrup is available at kalustyans.com.

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