Cocktail & Other Recipes By Spirit Other Cocktails

La Tour Eiffel

Written by
Gary Regan
The late Gary Regan was a bartender and award-winning writer who inspired countless drinkers with his books, including “The Joy of Mixology” and “The Bartender’s Bible.”
Learn about our editorial process
Gary Regan
Published on 03/21/12 by Gary Regan
The late Gary Regan was a bartender and award-winning writer who inspired countless drinkers with his books, including “The Joy of Mixology” and “The Bartender’s Bible.”
Learn about Liquor's Editorial Process

Updated 03/21/12

Cocktail expert Gary Regan imagines what the Sazerac would be like if invented in France instead of New Orleans.

Ingredients

  • 1/4 oz Absinthe
  • 2 1/2 oz XO cognac
  • 1/2 oz Cointreau
  • 1/2 oz Suze
  • Garnish: 1 None Lemon twist

Steps

  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.