La Tour Eiffel
- a splash of absinthe
- 2½ oz Cognac
- ½ oz triple sec
- ½ oz Suze
- garnish: lemon twist
Chill a champagne flute in the freezer.
Pour a splash of absinthe into the flute; swirl it around to coat teh inside of the glass, then pour it out.
Stir remaining ingredients with plenty of ice. Strain into the glass.
Garnish with a lemon twist.
stirred