100 Year Old Cigar
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1 3/4 ounces (50ml) aged rum, such as Ron Zacapa 23
1/2 ounce (15ml) Cynar
1/2 ounce (15ml) Bénédictine
1/4 ounce (10ml) peaty Scotch, such as Laphroaig
1 dash Angostura bitters
1/4 ounce (10ml) Absinthia Absinthe
Chill a cocktail coupe.
Add rum, Cynar, Bénédictine, Scotch, and bitters to a mixing glass, then fill with ice. Stir until well chilled, about 30 seconds.
Rinse chilled coupe glass with Absinthia Absinthe, discarding excess. Strain cocktail into rinsed glass and serve immediately.