- Pour 1/4 ounce of absinthe into the coupe.
- Rinse coupe with absinthe and discard any excess.
- In a yarai, muddle one sugar cube, three to four dashes of root beer bitters, and 1/4 ounce of water.
- Fill yarai with ice and add two ounces of cognac.
- Stir for 15 to 20 seconds and strain the cocktail into coupe.
- Garnish with lemon zest and cherry.
Recipes c/o Dave Osorio, The Minister Group