La Tour Eiffel
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.