La Tour Eiffel

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: stir
• Glass: Flute glass
• Ice: Ice
• Garnish: Lemon zest twist
• ABV: 27%

Ingredients

• Rémy Martin 1738 Cognac — 2½ oz (75 ml)
• De Kuyper Triple Sec (40%) — ½ oz (15 ml)
• Suze gentian liqueur — ½ oz (15 ml)
• La Fée Parisienne absinthe — 1 dash

How to make it

1. STIR all ingredients with ice.
2. Fine strain into chilled glass.

An exquisite cocktail with fruity notes.

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