Tropical Coco Absinthe Frost

This delightful cocktail, named Tropical Coco Absinthe Frost, is a refreshing blend of amontillado sherry, Pernod absinthe, cream of coconut, coconut water, and coconut puree, all blended to frosty perfection. The addition of cinnamon syrup adds a hint of warmth to this cool, coconut-infused libation. Garnished with shredded coconut, grated nutmeg, and an edible orchid, this drink is perfect for those hot summer days.

Tropical Coco Absinthe Frost

Tropical Coco Absinthe Frost is a refreshing and frothy coconut cocktail with a hint of warmth from cinnamon syrup, perfect for hot summer days.

4.50 from 31 votes
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Prep Time 5 mins
Total Time 5 mins

Ingredients

  • 1 1/2 oz amontillado sherry
  • 1/2 oz Pernod absinthe
  • 1 oz Coco Lopez cream of coconut
  • 1 oz coconut water
  • 1 oz The Perfect Puree coconut
  • 1/4 oz cinnamon syrup
  • Garnish: shredded coconut
  • Garnish: grated nutmeg
  • Garnish: edible orchid

Instructions

  1. Combine amontillado sherry, absinthe, cream of coconut, coconut water, coconut puree, and cinnamon syrup in a blender with 3/4 cup crushed ice.
  2. Blend the ingredients until frothy.
  3. Pour the mixture into a coconut-shaped glass.
  4. Garnish with shredded coconut, grated nutmeg, and an edible orchid.
  5. Serve with a straw.