When creating the ’Sinthe Wave for Dear Irving on Hudson, bartender Justin Skrakowski started with the drink’s name, as he often does when coming up with new cocktails. It came to him one night while listening to synth wave music, which reminds him of the bar, with its sunset views and neon colors. “I had to use absinthe, obviously, and the rest just came together,” he says.
It combines a long list of ingredients not ordinarily found together, and the effect is dazzling. “It’s a really different drink,” Skrakowski says of his fizz. “And that’s what I wanted most.” When sending it out to a table, he wanted people to think, I don’t know what the hell that is, but I have to have it!
With this complex mix of flavors, it delivers on that visual promise.
- 1 ounce Aalborg Taffel akvavit
- 3/4 ounce Plantation 3 Stars rum
- 1/4 ounce Pernod absinthe
- 1 ounce pineapple juice
- 1/2 ounce lime juice, freshly squeezed
- 1/2 ounce coconut cream (equal parts Coco Lopez and sweetened coconut milk)
- 1/2 ounce rich cinnamon syrup (2 parts sugar to 1 part water)
- 7 drops pandan extract
- Perrier sparkling water, to top
Add all ingredients except the sparkling water into a shaker with a few pellets of pebble ice and whip shake.
Strain into a Collins glass.
Top with sparkling water until foam crests over the top of the glass.
Serve with a metal straw.