3⁄4 oz Herbal liqueur, Pernod
3⁄4 oz Simple syrup (coconut syrup, see note)
1⁄2 oz Amaro, Nardini
1⁄2 oz Lime juice
1⁄4 oz Branca Menta
1⁄4 oz Simple syrup (2:1)
Instructions

Quick shake, strain over crushed ice in a Belgian beer (Duvel) glass, pineapple fronds and mint sprig garnish.

Notes

To make the coconut syrup, take 4.5 cans of coconut milk, 1/2 quart of coconut chips, toasted and 15 oz of water. Bring the coconut milk and water to a simmer, turn off the heat, and add the coconut chips. Cover and let steep an hour. Strain and weigh the liquid. Add twice as much demerara sugar by weight to the liquid and stir to combine. As a note, the linked recipe omits what to do with the chips.

Cocktail summary
Created by
Nathan McCarley-O'Neill, The NoMad, New York
Is an
authentic recipe
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