I wanted to commemorate a recent trip to New Orleans with a drink inspired by my morning routine there of coffee with chicory (and beignets, but couldn’t fit that into the cocktail). Here is my take on the evening routine I could imagine closing out the ritual.

NOLA Bookend

• 1.5 oz. Bayou white rum
• 0.5 oz. St. George NOLA coffee liqueur
• 0.5 oz. chicory liqueur (Art in the Age)
• 0.25 oz. simple syrup
• 2 dashes Peychaud’s bitters

Stir with ice and strain over ice into old fashioned glass rinsed with absinthe.

Started with a Louisiana rum and added the NOLA coffee liqueur. This already has chicory, but I bumped this up with an additional chicory liqueur. Surprisingly this isnt too sweet at this point, thus the simple syrup, and then bitters to round things out. The absinthe is present on the nose and is an obvious nod to the Sazerac.

Then just have a beignet on the side.