1 1⁄2 oz Cognac, Pierre Ferrand (chai-infused)
1⁄2 oz Rye, Rittenhouse
3⁄4 oz Lemon juice
3⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄4 oz Orange juice
1 t Cinnamon syrup (2:1 demerara sugar:water)
Instructions

Shake with ice and double strain into chilled coupe.
Finish with 2 or 3 sprays of absinthe.

Notes

Chai-infused cognac:
8oz of cognac
2 chai teabags
Steep for 2 hours.
Strain.

Cocktail summary
Created by
The Cabinet Bar
Year
2021
Is the
author's original creation
Curator
Not yet rated
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