Serve inCoupe... |
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½ | fl oz | La Fée Parisienne Absinthe Superieure |
Top up with | Chilled water | |
1½ | fl oz | Bourbon whiskey |
½ | fl oz | Carpano Antica Formula Vermouth |
¼ | fl oz | Coffee liqueur |
¼ | fl oz | John D. Taylor's Velvet Falernum Liqueur |
¼ | fl oz | Toschi Nocello Walnut Liqueur de Noix |
2 | dash | Angostura Aromatic Bitters |
1 | pinch | Salt |
How to make: |
POUR absinthe into ice-filled glass, TOP with water and leave to stand. Separately STIR other ingredients with ice. DISCARD contents of glass (absinthe, water and ice) and STRAIN contents of stirring glass into absinthe-coated glass. |
Garnish: |
Orange zest twist |
Comment: |
A chocolaty nutty coffee. |
Origin: |
Adapted from a drink discovered in January 2013 at Maison Premiere, Williamsburg, New York. |
Nutrition: |
257 Calories |