I've created an unconventional tiki drink including all French-themed ingredients apart from Mr. Black. I included a lot of "blanc" ingredients, which helped form the theme of black and white, or "Noir et Blanc." The coffee is very present and the blanc cacao plays well. There is a nice base of anise and almond to bolster the grassy rhum agricole. The blanc vermouth offers some vanilla and keeps it all balanced along with the fresh citrus. The Peychaud's are a late-arriving burst of woody cherry and more anise.



 ¾ oz Aged rhum agricole
 ¾ oz Blanc vermouth
 ¾ oz Mr Black Coffee Liqueur
 ½ oz White Crème de cacao
 ¼ oz White rhum agricole
 1 oz Lemon juice
 ¾ oz Orange juice
 ½ oz Orgeat
 2 dashes Absinthe
 6 dashes Peychaud's bitters (for garnish)
 1 Lemon wheel (for garnish)



Add all ingredients (except bitters and lemon wheel) to a shaker.


Add a small amount of crushed or pebble ice and whip shake to begin the chilling and dilution.


Dump into a tall, high-capacity glass (such as a pilsner/weizen glass).


Fill almost to the top with crushed/pebble ice.


Dash the top with bitters to form a "crown."


Add a "snow cap" of crushed or pebble ice, garnish with a lemon wheel, and serve with a straw.

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