With a whopping ¾oz absinthe and ½oz of minty fernet, coupled with 1½oz wake-up call of espresso coffee, this cocktail is assertive but in a surprisingly...
No caffeine needed. This palate is sure to wake you up. It’s like a fight to the death as toasty chocolate caramels compete against deep bracing anise. Neither win as Branca Menta sneaks up for a cool finish. Perhaps this will finish my next plate of Vindaloo!
After making this drink with Pernod Absinthe I have to say I am not a fan, neither am I offended. There is just too much anise in it, maybe I'd dial the absinthe down a bit. The see that the proposed absinthe is a different brand but then again absinthe doesn't get much more 'parisian' than Pernod.