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Hole in the Cup


This cocktail was created by Lauren McLaughlin, the Head Bartender at NYC’s Fresh Kills.

“I really love the combination of pineapple and absinthe,” says McLaughlin. “I was attempting to create a variation on Sasha Petraske’s cocktail Gordon’s Cup, with the addition of these elements.”

“After a few attempts, my co-workers and I agreed that the cocktail was at its best with blanco tequila and shaken, instead of served over cracked ice,” she continues. “It just became more than the sum of its parts and a quick staff favorite.”


  • ¾ oz Classic Gum Syrup
  • 1 ½ oz blanco tequila
  • ¼ oz absinthe
  • ¾ oz fresh lime juice
  • 1 oz pineapple juice


  • Add all ingredients to a cocktail shaker
  • Add ice and shake hard for 10 seconds
  • Strain into a chilled coupe glass
  • Garnish with a cucumber slice

Scott Kallstrand