One of bartender Maxwell Britten’s favorite pastimes is drinking Piña Coladas. So when he joined the absinthe and oyster bar Maison Premiere in Brooklyn, he took the opportunity to incorporate an absinthe-infused variation. After workshopping the original drink with fellow bartender Natasha David, they came up with a version that included mint-heavy Germain-Robin Absinthe from California, which wasn’t widely available enough to continue using. Britten reworked this version to include Mansinthe, a Swiss verte-style absinthe, rhum agricole and cool crème de menthe alongside the classic base of coconut and pineapple.
- 1 ounce absinthe (preferably Mansinthe)
- 1/2 ounce rhum agricole (preferably J.M. Rhum Blanc 80)
- 1 teaspoon crème de menthe
- 1 ounce pineapple juice
- 1 ounce coconut syrup (see Editor's Note)
Garnish: bouquet of mint
- Add all ingredients to a cocktail shaker.
- Add ice and shake until chilled.
- Strain over crushed ice into a Collins or hurricane glass.
- Garnish with a bouquet of mint.
In a sauce pan, add 1 cup of coconut cream and 1/3 cup coconut milk. Let come together over medium heat stirring until completely smooth. Bring to room temperature. Store in an airtight container in the refrigerator for 1 week or until ready to use.