Shaken · Collins
GarnishMint bouquet
Shaken · Collins
Maxwell Britten and Natasha David, Maison Premiere, Brooklyn
Maison Premiere's Absinthe Colada cocktail recipe
What goes in it
- 1 oz
- 1 ozPineapple juice
Fresh juice · Recipe below ↓
- 1 oz
- 0.5 oz
- 1 tsp
Method · Shaken
- 1Shake everything with ice until cold.
- 2Strain over crushed ice in a Collins or hurricane glass and garnish with a big bouquet of mint.
- Glass
- Collins
- Ice
- Crushed
- Garnish
- Mint bouquet
Prep ahead
Fresh juice
Pineapple Juice
- Yield
- About 16 oz per pineapple (fresh)
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh pineapple, or unsweetened canned pineapple juice
Method
- 1Fresh: peel, core, chop and press or blend, then fine strain. Store in the refrigerator.
Mixer
Coconut Cream Blend
- Yield
- About 1.33 cups
- Keeps
- 1 week
- Storage
- Refrigerated
Ingredients
- 1 cupCoconut cream
- 0.33 cupCoconut milk
Method
- 1Warm the coconut cream and coconut milk together over medium heat, stirring until completely smooth. Cool to room temperature before bottling.
About the Maison Premiere's Absinthe Colada
Maison Premiere's Absinthe Colada is a tiki cocktail made with absinthe, pineapple juice and coconut cream blend, created by Maxwell Britten and Natasha David at Maison Premiere.
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