La Tour Eiffel

Rich cognac and bittersweet liqueurs lifted by absinthe’s perfume.

Ingredients:

. 10ml Local Absinthe 60%

. 50ml XO cognac or brandy

. 15ml cointreau

. 15ml Suze

. Lemon twist

Method:

1. Chill a Nick and Nora glass.
2. Add all ingredients to a mixing glass with ice
3. Stir until well chilled (about 20 seconds).
4. Strain into the prepared glass.
5. Garnish with a lemon twist.