This intense potion is adapted from one served at parties by the French artist Henri de Toulouse-Lautrec. This recipe first appeared in our April 2014 issue with Kelli Billstein’s story The Art of the Meal.
- 2 1⁄2 oz. cognac
- 1⁄4 oz. absinthe
- Stir cognac and absinthe in a cocktail shaker filled with ice. Strain into a chilled cocktail glass; garnish with a lemon twist.