About the La Tour Eiffel Cocktail
Cocktail expert Gary Regan imagines what the Sazerac would be like if invented in France instead of New Orleans.
Ingredients in the La Tour Eiffel Cocktail
- .25 oz Absinthe
- 2.5 oz XO cognac
- .5 oz Cointreau
- .5 oz Suze
Garnish: Lemon twist
Glass: Champagne flute
How to make the La Tour Eiffel Cocktail
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.)