Cocktail expert Gary Regan imagines what the Sazerac would be like if invented in France instead of New Orleans.
- 1/4 oz Absinthe
- 2 1/2 oz XO cognac
- 1/2 oz Cointreau
- 1/2 oz Suze
- Garnish: lemon twist
Pour the absinthe into a chilled Champagne flute, tilting and rotating the glass to coat the interior.
Add a few ice cubes and set aside.
Add the remaining ingredients to a mixing glass and fill with fresh ice.
Discard the ice and any excess absinthe from the prepared flute and strain the drink into it.
Garnish with a lemon twist.