About
This cocktail was created by Liam Odien (@liamchaun) at Playa Provisions in Playa Del Rey, CA. A lover of piña coladas, Liam was inspired by the flavors of pozole verde, giving this drink a spicy, tropical lift with an herbal whisper from the absinthe.Cheers y’all!
Ingredients
- 1½ oz · 45 mlAncho Reyes Chile liqueur
- 1½ oz · 45 mlpineapple juice
- 1 oz · 30 mlcoconut cream
- ½ oz · 15 mlfresh lime juice
- 4–5 dashesabsinthe
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add a little bit of crushed ice and whip shake.
- 3
Dump into a glass.
- 4
Top with crushed or pebble ice.
- 5
Garnish with a mint bouquet after slapping it to express the oils and chile pepper (originally calls for orange slice).
anatomyofadrink.com/cocktails/poblano-colada