|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|
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.
Adapted from a recipe created in 2015 by Noel Ekstrand at Astrum Grill & Raw Bar, Trondheim, Norway.