The past few weeks, I have been playing around with a handful of colada variations from the classic piña to the absinthe colada and made this one with Genepy, the French alpine liqueur that boasts a piney, minty, soft floral sweetness reminiscent of lavender that made it a toned down version of the absinthe colada.
I’ve used Genepy a bit in the past, but have never really mentioned much about what it is. Genepy is made from an herb (of the Artemesia genus, which also includes wormwood) of the same name, which grows throughout mountainous regions of Europe. Whenever I am asked about what it is and how to use it, I always tell people to think of it as a lighter, less complex version of Chartreuse (a French liqueur made by the Carthusian Monks since 1737). That said, should you not be able to source a bottle of Genepy, as it is a bit obscure, the more popular Chartreuse stands in perfectly and will do well in the mix also.
1 oz Genepy
.5 oz Plantation Rum 5yr
1 oz Pineapple Juice
1 oz Coconut Syrup*
.25 oz Blue Curacao
Garnish: Angostura bitters & mint crown
Method: shake until chilled; strain over crushed ice and add fresh crushed ice to top before garnishing.
*Coconut Syrup: add 1 cup of coconut cream and 1/3 cup coconut milk to a pan over heat. Bring to medium heat, and stir until completely smooth. Bring to room temperature before bottling, and store in an airtight container in the refrigerator for 1.5-2 weeks, or until ready to use.