wide eyed

3/4 oz Lucid Absinthe Superieure
3/4 oz Coffee Liqueur (Kapali)
3/4 oz Peychaud's Bitters
1 oz Cold Brew Coffee
1/2 oz Simple Syrup

Shake with ice (shake without ice as I used a frozen package of pre-diluted mix) and strain into a cocktail coupe.At the USBG national meeting in Atlanta two weeks ago, one of the great presentations was by Darian Everding and Theodore Breaux on Monday entitled "Absinthe - History, Mystery, & Mastering Its Mixology." Darian had prepared two pouched cocktails for us to depart with: one I drank later that night since it had citrus juice that might not last too long, and the other was this one, the Wide Eye, that serves as the Espresso Martini at The London Underground in Ames, Iowa, that I took home. Darian wrote in an article in Chilled Magazine that it was created by Marco Salas. The pouch's recipe sticker was vague on the coffee liqueur whose sweetness seemed importance to hit the stunning balance, and Darian replied to my inquiry with, "I used Kapali for this and often go for Kamora!" In the glass, the Wide Eye opened up with anise and coffee aromas. Next, a semi-sweet roast note on the sip bloomed into coffee and cherry-anise flavors on the swallow with a roast-driven finish.