Mix whiskey, cognac and absinthe with bitters to make this chic cocktail, adapted from Cecil Beaton’s Cocktail Book, produced by the National Portrait Gallery in collaboration with Claridge’s
Prep:10 mins
Serves 1
2 drops of absinthe (we used Pernod)30ml rye whiskey (we used Michter’s)30ml cognac (we used Rémy Martin VSOP)2 drops of Peychaud’s bitters5ml sugar syrup1 strip of lemon peel, to garnish
STEP 1Put a tumbler in the freezer. When it’s freezing cold, pour in the absinthe, swirl it so it thinly coats the inside of the glass, then tip it away. This is called rinsing.STEP 2Stir the remaining ingredients, except the lemon peel garnish, together in a mixing glass, then strain into the prepared tumbler.STEP 3Garnish with the lemon peel and serve.
