Combine rum, shrub orgeat and bitters in a shaker. Mix. Pour over ice in a rocks glass. Top with Ale-8 Copper & Kings absinthe and flamed lemon peel for garnish.

And to mark its 18th birthday, the Atlanta brewer has released a Belgian Tripel that features two-row, pilsner and wheat malts; Saaz, Sterling and Amarillo hops; and Ardennes yeast for fermenting.