- 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