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1⁄4 oz Absinthia Absinthe
2 1⁄2 oz XO cognac
1⁄2 oz Cointreau
1⁄2 oz Suze

Pour the absinthe into a chilled Champagne flute, tilting and rotating the glass to coat the interior.
Add a few ice cubes and set them aside.
Add the remaining ingredients to a mixing glass and fill with fresh ice.
Stir. Discard the ice and any excess absinthe from the prepared flute and strain the drink into it.
Garnish with a lemon twist.