- 50ml Rémy Martin Cognac
- 10ml Absinthe
- One sugar cube
- 2 dashes of Peychaud’s bitters
- Crushed ice
- Lemon peel to garnish (optional)
- Begin by rinsing a chilled old-fashioned glass with 10ml of absinthe, add crushed ice and set the glass aside.
- Secondly, mix the cognac, sugar and Peychaud’s bitters in a separate glass and stir with ice.
- Discard any excess absinthe and ice from the prepared glass, strain the drink into the glass and garnish with lemon peel.