- 3/4 ounce Tenneyson Absinthe Royale or other blanche absinthe
- 3/4 ounce St-Germain elderflower liqueur
- 3/4 ounce orange liqueuer (we used Paula's Texas Orange; Cointreau also works well)
- 3/4 ounce freshly squeezed lemon juice
- Orange “coin,” for garnish
- Combine the absinthe, St-Germain, orange liqueur, and lemon juice in a mixing glass and shake vigorously with ice to chill. Strain into a chilled cocktail glass and garnish with the orange “coin.”