Absinthe Coffee Flip, Creation of Charles Vexenat
- 1½ parts Pernod Absinthe
- 1 part of simple syrup (1 part sugar–1 part water)
- 1 part of milk
- 1½ parts of espresso coffee
- 1 egg yolk
- Freshly grated nutmeg
Rich and luxurious. Shake all ingredients together with ice cubes and double strain into a chilled champagne glass. Garnish with fresh nutmeg.
Freshly grated nutmeg is vastly more aromatic than the powdered stuff and well worth the effort.