100 Year Old Cigar
- a splash of absinthe
- 1⅔ oz aged rum
- ½ oz Benedictine
- ½ oz Cynar
- ⅓ oz Islay Scotch
- 1 dash Angostura bitters
Add a small splash of absinthe to a chilled coupe and swirl to coat the glass. Pour out the excess.
Stir remaining ingredients with plenty of ice. Strain into the prepared coupe.
stirred