Cocktail expert Gary "Gaz" Regan imagines what the Sazerac would be like if invented in France instead of New Orleans.
- 1/4 ounce absinthe
- 2 1/2 ounces XO cognac
- 1/2 ounce Cointreau
- 1/2 ounce 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 into a mixing glass with fresh ice and stir until well-chilled.
Discard the ice and any excess absinthe from the prepared flute and strain the drink into it.
Garnish with a lemon twist.