Ingredients
Equipment
Method
- Select a coupe glass or cocktail glass and set it aside at room temperature.
- Cut a fresh lemon in half and juice it into a small vessel, straining out any seeds or pulp to get 0.75 ounce of fresh lemon juice.
- Using a jigger, pour 1 ounce of cognac, 0.5 ounce of calvados, and 0.5 ounce of Cointreau into your cocktail shaker.
- Pour 0.75 ounce of fresh lemon juice into the shaker with your spirits.
- Pour 0.25 ounce of absinthe into your glass and swirl it around to coat the interior, then discard the excess.
- Add a generous handful of ice cubes to your shaker with the spirit and juice mixture.
- Close the shaker and shake vigorously for 10 to 15 seconds until the outside of the shaker becomes frosty and condensation appears.
- Using a Hawthorne strainer or the built-in strainer on your shaker, pour the cocktail into your absinthe-rinsed glass, straining carefully to prevent ice chips from landing in the drink.
- Express the oils from a lemon twist over the top of the drink by holding it peel-side down and twisting it slightly, then drop the twist into the glass or rest it on the rim.
Notes
Always use freshly squeezed lemon juice and chill your glass beforehand for the best results. Use the highest quality cognac you can afford, as it anchors the entire drink. The absinthe rinse is essential for the signature herbal finish. This cocktail is best served immediately and cannot be stored after mixing.