Photograph: Flint Chaney

From Where To Where

Makes 1 cocktail

½ cup brewed coffee
½ cup Demerara sugar
1 oz. Smith & Cross rum
½ oz. Corazón Blanco tequila
½ oz. Banhez mezcal
¼ oz. grenadine (Lost Lake uses a hibiscus version from local producer Appel’s Cordials)
¼ oz. Falernum (available at Lost Lake and Binny’s)
¾ oz. lime juice
2 dashes absinthe

1 Combine coffee and Demerara sugar in a pot and stir over medium heat until all the crystals dissolve, then let cool. (You’ll end up with ¾ cup syrup, so there will be plenty left to make this cocktail again. You can also skip this step and buy premade syrup at Lost Lake.)

2 Combine ¼ ounce syrup with remaining ingredients in a tall glass, along with 1 cup crushed ice. Take a long spoon and swizzle for a few seconds, then add more crushed ice and repeat. Top with more crushed ice and garnish tropically (think cinnamon sticks and edible flowers).