• 2 cl absinthe
• 6 cl whisky
• 1-2 tbsp sugar
• 3 drops of anostura

Decoration

• long orange zest

Glass

• cocktail coupe  (12  cl)

Instructions

1. Put the absinthe in the cocktail coupe and tumble the glass to moisture the walls.
2. Put the whisky, sugar and angostura and four ice cubes in a shaker and shake for 15 seconds fiercely. Pour the contents of the shaker through a bar strainer in a cocktail coupe.
3. Decorate with a long orange zest.

• 3 cl gin
• 1 cl red vermouth
• 1 cl dry vermouth
• 2 tots of bitter orange liquor (Curaçao Triple Sec)
• 2 tots of angostura
• 2 tots of fresh lemon juice

Decoration

• Mint leaves and a lemon slice

Glass

• cocktail coupe  (12  cl)

Instructions

1. Put all ingredients in a shaker with 4 ice cubes. Close the shaker and shake for 15 seconds fiercely.
2. Pour the contents of the shaker through a bar strainer in a cocktail coupe.
3. Decorate with mint leaves and a slice of lemon.

• 2 cl cognac
• 1 cl orange liquor (Curaçao Triple Sec)
• 1 tot angostura
• ice cold champagne

Decoration

• 2 cherries
• 1 slice of oragne
• 1 cocktail stick

Glass

• Long drink glass (20 cl)

Instructions

1. Put 2-3 ice cubes in a long drink glass. Pour the cognac and bitter orange liquor over the ice.
2. Add a tot of angostura and fill the glass up with champagne.
3. Put the cherries and slice of orange on the cocktail stick and lay the stick on top of the glass.