It's a Piña Colada-inspired highball. Nutty, grassy, slightly tropical, very crushable.

~Recipe~

2oz Coconut Cream Sherry/Mezcal Blend

.5oz Pineapple Oleo

2 Dashes Absinthe

5 Drops Saline Solution (4:1)

Build in highball glass over ice, stir briefly and top with soda

Garnish mint sprig and straw

~Coconut Cream Sherry/Mezcal Blend~

375ml Harvey's Cream Sherry

375ml Los Siete Misterios Mezcal

3oz Melted Organic Coconut Oil

Add all ingredients to sealable container and let sit at room temperature for four hours, shaking occasionally

Put container in freezer overnight up to 8 hours

Remove frozen coconut oil, strain mixture through coffee filter, and bottle

~Pineapple Oleo~

One Pineapple (peeled and chopped)

One Lemon Husk

White sugar

Weigh chopped pineapple and add to large freezer bag or sealable container with one husk of a juiced lemon

Add equal weight white sugar to bag and mix

Squeeze out air and seal bag, wait up to 12 hours for syrup to form, gently massaging bag occasionally

Strain syrup and bottle

https://youtu.be/xUAgawZAi5g?si=tOLW8VDdVRWV3GmH