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1 glass

  • 1 ounce Toulouse Red Absinthe
  • 1 ounce medium-strength brewed coffee
  • ½ ounce half & half
  • ½ ounce Orgeat (almond) syrup
  1. Allow coffee to approach room temperature or use a cold brew for optimal dillution.
  2. Fill cocktail shaker with ice. Combine all ingredients and shake well.
  3. Strain mixture into a rocks glass filled with crushed ice.
  • from T. Cole Newton of Twelve Mile Limit in New Orleans

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