Ingredients

• 1 oz Toulouse Red Absinthe
• 1 oz coffee
• ½ oz half & half
• ½ oz Orgeat (almond) syrup

Directions

Allow coffee to approach room temperature or use a cold brew for optimal dillution.
Fill cocktail shaker with ice. Combine all ingredients and shake well.
Strain mixture into a rocks glass filled with crushed ice.

Recipe from The Local Palate
The Dawn Treader
http://localpalatemag.com/cocktails/item/the-dawn-treader.html