STIR all ingredients with ice and strain into chilled glass.
Lemon zest twist
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.
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SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with tonic water.
Velours de France
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into a chilled glass.
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