Poblano Colada

Written By Daniel Zajic

POBLANO COLADA

  • 1½ oz. / 45 ml. Ancho Reyes Chile liqueur

  • 1½ oz. / 45 ml. pineapple juice

  • 1 oz. / 30 ml. coconut cream

  • ½ oz. / 15 ml. fresh lime juice

  • 4–5 dashes absinthe

METHOD
add all ingredients to a shaker tin / add a little bit of crushed ice and whip shake / dump into a glass / top with crushed or pebble ice / garnish with a mint bouquet after slapping it to express the oils and chile pepper (originally calls for orange slice)

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!

Daniel Zajic
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