Traditional New Orleans coffee over ice with a kick.
- ½ cup brewed chicory coffee, cooled
- 1½ oz. brandy
- 1 oz. crème de cacao
- ½ oz. coffee liqueur
- 1 oz. half and half
- Fill a highball glass with ice. Add coffee, brandy and crème de cacao; stir to mix. Pour in half and half.