Emerald Beach
Ingredients
- 1 oz. Ron Diplomatico Planas white rum
- 1 oz. Ron Diplomatico Mantuano dark rum coconut fat-washed
- 1 oz. Pineapple juice
- ¾ oz. Fresh lime juice
- ¾ oz. Matcha-mint syrup matcha, mint, demerara sugar
- ¼ oz. John D. Taylor’s Falernum liqueur
- Absinthe liqueur spray from an atomizer to coat the glass evenly
- Coconut foam fresh mint for garnish
Instructions
- Spray inside of rocks glass with absinthe.
- Combine rums, juices, syrup and liqueur in a shaker.
- Shake well for 15 seconds.
- Strain into rocks glass over crushed ice.
- Apply foam, dust with matcha and mint bouquet.
Notes
The mixologists at Butler’s Pantry in St. Louis created this recipe.