Cocktail & Other Recipes By Spirit Other Cocktails

La Tour Eiffel

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: 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 to a mixing glass and fill with fresh ice.

  4. Stir.

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

  6. Garnish with a lemon twist.