1 ½ parts Santa Teresa 1796 rum
½ part Mr. Black coffee liqueur
½ part Chinola passion fruit liqueur
1 part Coconut milk syrup
¾ part Pineapple juice
½ part Lime juice
Dash absinthe
Combine ingredients and whip shake. Pour over pebbled ice and garnish with mint.
The mixologists at Paper Daisy in New York created this recipe.
