- 2 fluid ounces of cognac or brandy
- 1 teaspoon of demerara gum syrup or 1 teaspoon (4 grams) of demerara sugar
- 3 dashes of Peychaud’s bitters
- Small amount of French absinthe
Prepare the serving glass. Chill a lowball glass with ice. Do not freeze.
If using sugar rather than syrup, muddle with the bitters and a splash of water, until dissolved. Stir all of the ingredients, except the absinthe, with ice. Dump the ice from the prepared glass and rinse the glass with the absinthe. Then, dump the absinthe and strain the cocktail into the absinthe-rinsed glass. Express and discard a lemon peel.