“This drink leaves a long, complex finish on the palate. The cognac is evident at the front as the base, dancing with complex floral notes on the nose, then gives way to the bourbon’s grassiness and the lavender’s and absinthe’s herbal qualities.” — Matt Seiter, bar consultant, Sanctuaria, St. Louis
1-1/2 ounces cognac
1 ounce bourbon
1/2 ounce lavender absinthe syrup (recipe follows)
1 dash lavender bitters
Combine all ingredients in a pint glass, add ice, and stir for 30 seconds. Fine strain into a chilled coupe glass.
LAVENDER ABSINTHE SYRUP
4 lavender stalks, 3 inches each
2 cups sugar
2-1/4 cups water
2 ounces absinthe
In a saucepot, muddle lavender stalks with sugar. Add water and absinthe. Bring to a simmer until sugar is completely dissolved. Remove from the heat and let sit no longer than 5 minutes. Fine strain through a chinois.