Red Dawn


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


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