La Tour Eiffel
Ingredients
- 0.3 ounce absinthe
- 2.5 ounces cognac
- 0.5 ounce Cointreau
- 0.5 ounce Suze
- lemon twist
Method
Pour the absinthe into a chilled Champagne flute, tilting and rotating the glass to coat the interior. Add a few ice cubes to the flute and set aside. Add the cognac, Cointreau and Suze into a mixing glass with fresh ice and stir until well-chilled. Discard the ice and any excess absinthe from the prepared flute and strain the drink into it. Garnish with a lemon twist.