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La Tour Eiffel

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Ingredients

  • .25 oz Absinthe
  • .2.5 oz XO cognac
  • .5 oz Cointreau
  • .5 oz Suze

Garnish: Lemon twist

Glass: Champagne flute

Preparation

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.)

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