Tullamore Tropics

Don’t we all wish March was a touch more tropical? We took an Irish spin on this tiki-inspired drink, substituting the rum for whiskey and infusing the cocktail’s base with some fruity-infused white balsamic. The combination of our Pineapple White Balsamic and Peach White Balsamic pair well with the almond orgeat, sweet coconut milk, anise-spiked absinthe, and earthy matcha tea powder.

Makes 1 cocktail 

Ingredients: 

1/2 ounce Irish whiskey

1/2 ounce absinthe 

1/2 ounce Pineapple White Balsamic 

1/2 ounce Peach White Balsamic 

1/2 ounce orgeat 

1/4 teaspoon matcha tea powder 

1 drop green food coloring 

2 ounces cocktail coconut milk 

Mint sprig, pineapple slice, and maraschino cherry, for garnish 

Instructions 

Fill a shaker with crushed iced and add the whiskey, absinthe, pineapple balsamic, peach balsamic, orgeat, tea powder, food coloring, and coconut milk. Vigorously shake and pour into a Collins glass. Garnish the glass with mint, pineapple, and cherries before serving.