- 2 oz. Remy Martin VSOP
- 1 oz. sweet vermouth
- 1 tsp. yellow Chartreuse
- 2 dashes Angostura or Regans’ Orange Bitters
- ¼ oz. absinthe (optional)
Fill a cocktail shaker with ice. Add all ingredients except garnishes, and stir. Strain into a brandy sifter.To garnish, affix the orange peel and the raspberry to the rosemary sprig, as though it were a cocktail pick. Add to the drink.
OPTIONAL STEP WITH ABSINTHE: Before straining the cocktail into the snifter, add ice to snifter, then swirl the absinthe in it to coat the glass. Let it sit for about 30 seconds to chill, then discard the ice.