1 ounce Toulouse Red Absinthe
1 ounce medium-strength brewed coffee
½ ounce half & half
½ ounce 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.
- from T. Cole Newton of Twelve Mile Limit in New Orleans