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Terminus Absinthe Cooler

Ingredients:

• 2,5m Absinthe 
• 2,5ml Gentiane de Lure
• 30ml Cold Brew Coffee
• 5ml Burnt Pineapple Syrup 
• 75ml Fermented Pineapple
• 45ml Perrier
 
 

Preparation:

*Burnt Pineapple 
• Burn 300g of Pineapple
• Infused in simple syrup for 24h the remove
 
*Fermented Pineapple
• Ferment Pineapple with kefir and a few sprigs of Dill
• 80g sugar
• 800ml water
• Ferment for 2 days then filtre and bottle
• Ferment for another two days inside the bottle