La Tour Eiffel

About La Tour Eiffel Cocktail

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:

1 Lemon twist

Glass:

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.

Stir.

Discard the ice and any excess absinthe from the prepared flute and strain the drink into it.

Garnish with a lemon twist.

(Photo taken at Bourbon & Branch in San Francisco.)