La Tour Eiffel Recipe
If you’re trying to gradually introduce someone to the complex flavors found in absinthe and SUZE, then order a La Tour Eiffel. The strong yet elegant aromas are present in small quantities served on an innocent looking champagne flute that won't overpower your guest's taste buds!
Rinse the inside of a chilled champagne flute with absinthe.
Add some ice cubes to the flute and set aside.
Pour the cognac, Cointreau, and Suze in an ice-filled mixing glass.
Stir well until chilled.
Remove the ice and excess absinthe from the Champagne flute, then strain the drink into it.
Garnish with a lemon twist.
Gary Regan's variation of the classic Sazerac combines two widely misunderstood components, Suze and absinthe. Regan envisioned what the Sazerac might have been like if it had originated in France rather than New Orleans. The original Sazerac recipe is thought to have been created with cognac rather than rye whiskey.
Sorry, but I can’t bring myself to throw away the absinthe after ‘rinsing’ the glass with it Just use less and leave it in.