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.
3/4 ounce absinthe verte, such as Duplais
1/2 ounce aged rum, preferably Jamaican
1 teaspoon crème de menthe
1 ounce chilled pineapple juice
3/4 ounce coconut syrup (see Note)
1/2 ounce fresh lemon juice
1 mint sprig, for garnish
How to Make It
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.