The Kingdom of Savoy takes Nathan McCarley-O’Neill’s signature tack of defying expectations by looking one way and tasting another. “When people order this off the menu, nobody really knows what to expect,” he says. “It doesn’t really read like a drink that you’re going to like straight away.” A combination of absinthe, Nardini Amaro, Branca Menta, pineapple, lime and coconut syrup, it reads like a tiki drink by way of Europe. “The idea was to kind of not necessarily go down the route of rum, but to try and build off a multitude of different flavors.

INGREDIENTS

Serving: 1

  • 1 ounce pineapple juice
  • 3/4 ounce absinthe, preferably Pernod
  • 3/4 ounce coconut syrup (see Editor’s Note)
  • 1/2 ounce Nardini Amaro
  • 1/2 ounce lime juice
  • 1/4 ounce Branca Menta
  • 1/4 ounce cane syrup (2:1, cane sugar:water)

Garnish: 2 pineapple fronds, mint bouquet

DIRECTIONS
  1. Combine all ingredients in a mixing tin and shake briefly with ice.
  2. Strain into a Belgium beer glass over crushed ice.
  3. Garnish with pineapple fronds and a mint bouquet.
EDITOR’S NOTE

Coconut Syrup:
4 1/2 cans coconut milk
1/2 quart coconut chips
15 ounces filtered water
Demerara sugar, as needed

Line a sheet pan with coconut chips and toast until golden brown. Separately, bring the coconut milk and water to simmer. Pass through a chinois. Add demerara sugar in a ratio of 2:1, sugar:coconut milk mixture. Stir until dissolved.

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