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I switched the cognac for a barrel-aged pisco, and used Salers. I found it really delicious, the anis notes from the absinthe add an exquisite complexity. I would rather drink it in a lowball glass with a big ice cube.

I made this essentially at room temp, in the coupe, stirring with my finger and saw its prime potential. Two spritzes of absinthe in the glass, then half of the specs given above - 37.5, 7.5, 7.5 - using Pierre Ferrand Ambre, Triplum, Salers. Far from swill, don't over-chill.

Definitely boozy! I put the absinthe directly into the glass and swirled it around, much like you'd do for a Sazerac, but didn't discard it. Gives more anise on the nose. I enjoyed this very much and would have it again as a digestif

for my personal taste a little bit to heavy on the cognac side. but with 7,5cl Cognac I dint expect otherwise. Next time I try with 6cl cognac and 1 cl honey sirup. I think honey is a good match here