Recipe: Tim Miner, Death & Co.
Photo: Eric Medsker, @ericmedsker
1 oz Pierre Ferrand Ambre Cognac
1/2 oz St. George Absinthe Verte
1/2 oz Tempus Fugit Creme de Noyaux
3/4 oz fresh lime juice
1/2 oz pineapple juice
1/2 oz 1:1 simple syrup
Add all ingredients to a cocktail shaker and shake to combine. Double-strain into a tulip glass filled with crushed ice and garnish with fresh mint leaves.
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