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Ingredients
- 1 3/4 ounces VSOP Cognac
- 3/4 ounce Dubonnet rouge
- 1/2 ounce Aperol
- 1/4 ounce absinthe verte
- Ice
- 1 lemon twist, for garnish
Method
- In a mixing glass, combine the Cognac, Dubonnet, Aperol and absinthe; fill with ice and stir well.
- Strain into a chilled coupe and garnish with the twist.