Ingredients
- 1/4 oz absinthe
- 2 1/2 oz XO cognac
- 1/2 oz Cointreau
- 1/2 oz Suze
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.