100 Year Old Cigar
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 the cocktail into rinsed glass and serve immediately.