Place a couple ice cubes in the glass first. Then,

• 15 g absinthe, stir till opaque
• 20 g cocchi Americano
• 10 g grand Marnier
• 5 g hazelnut syrup
• double shot of espresso (mine is dialed in at 36 grams)

Admittedly, it’s a bit light on the absinthe.

I also recommend using a German/Austrian absinthe if possible.

I call it “the early bird gets the wormword” but I’m not too inlove with the name.