1 oz Irish whiskey, Mitchell & Son Green Spot
1⁄2 oz Pineapple juice
1⁄2 oz Pistachio syrup
1⁄2 oz White Crème de Cacao, Marie Brizard
1⁄2 oz Dry apricot brandy, Blume Marillen
1⁄4 oz Half-and-half
1 t Coconut cream, Coco López (matcha mix, see notes)
2 ds Absinthe
1 pn Nutmeg (as garnish)
2 spg Mint (as garnish)
Instructions
Shake, strain into a tiki mug over fresh ice, garnish.
Notes
To make the Coco Lopez, take 1 tsp matcha powder and stir it into 1 can of Coco Lopez. Or if you don't want 90 drinks worth, this is equal to 1/8 tsp matcha and 3 Tbsp + 2 1/4 tsp Coco Lopez.
To make the pistachio syrup, soak 8 oz raw shelled pistachios in 4 oz hot water for 30 min, strain. Blend nuts with 4 oz fresh hot water and steep for 2 hrs. Strain nut milk to pan and add 4 C sugar. Heat until just dissolved, strain and add 1/2 oz everclear and dash orange flower water.
History
This is messy, and has changed quite a bit. See comment thread and this video, where the creator makes the drink: https://www.youtube.com/watch?v=ii72c6R91H4
Cocktail summary
Created by
Long Thai, The Dead Rabbit, NYC.
Year
2015
Is an
authentic recipe
Irish whiskey, White Crème de Cacao, Dry apricot brandy, Absinthe, Pineapple juice, Pistachio syrup, Half-and-half, Coconut cream, Mint, Nutmeg
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
5
2