Deliciously complex. Next time, we might reduce the espresso liqueur a tad but add a coffee bean to the garnish. We served it in a Nick and Nora glass, which we think is what the photo shows. And with just a dash of Absinthe from a dasher bottle, there was nothing to discard.
This is certainly a unique flavor. Coffee, brandy and anise works surprisingly well together. I don't get the sherry or the Benedictine but I'm sure they're trying their best to keep the rest of the ingredients together.
This one looks like a French cousin of the Mexican Monk, a modern drink in Mr Boston (coffee liqueur, fino, Bénédictine) but with tequila. I tried it with Tempus Fugit Crème de Moka - pretty good!