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La Tour Eiffel

La Tour Eiffel cocktail

Gary Regan

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


  1. Pour the absinthe into a chilled Champagne flute, tilting and rotating the glass to coat the interior.

  2. Add a few ice cubes and set aside.

  3. Add the remaining ingredients into a mixing glass with fresh ice and stir until well-chilled.

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

  5. Garnish with a lemon twist.