At Brooklyn’s celebrated absinthe and oyster bar Maison Premiere, Maxwell Britten enjoys every occasion to create a fantastical cocktail—especially the 4th of July. This red-white-and-blue layered cocktail is a refreshingly bitter, yet subtly sweet mix of absinthe, gentian-flavored Suze, kitschy-classic blue Curaçao and aromatic Peychaud’s bitters. The addition of house coconut syrup adds a tropical element, much like that of standing on the deck of a United States ship in some exotic harbor. Well-crushed ice is the key to achieving a distinctly layered effect.
Maxwell Britten, Maison Premiere | Brooklyn, NY
- 1 ounce absinthe (preferably Vieux Carré)
- 1 ounce lemon juice
- 1 ounce coconut syrup (see Editor's Note)
- 1/4 ounce Suze
- 3/4 ounce blue curaçao
Garnish: Peychaud's bitter and a mint bouquet (or 3 pineapple leaves)
- Add absinthe, lemon juice, coconut syrup and Suze to a tall pilsner glass.
- Fill glass half way with crushed ice and swizzle.
- Pack glass almost full with crushed ice.
- Top with blue curaçao.
- Pack all the way to the top and mound with crushed ice.
- Dash Peychaud's generously over top.
- Garnish with a mint bouquet or a three pineapple leaves.
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.