Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1⁄2 fl oz | Cognac VSOP |
| 1⁄4 fl oz | Pedro Ximénez sherry |
| 1⁄6 fl oz | La Fee Parisienne absinthe |
| 1⁄2 fl oz | Chilled water |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Raisiny pedro ximénez sherry adds subtle richness to the cognac with hints of flavour from the absinthe and lemon zest. This drink benefits from generous dilution so consider adding a splash of water.
History:
Adapted from a recipe created in 2015 by Noel Ekstrand at Astrum Grill & Raw Bar, Trondheim, Norway.
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