Casino Cocktail

PH factor: 8.0

Ingredients:

Cocktail

o 1 sugar cube

o 1 dash Pernod Absinthe

Supérieure

o champagne

o ½ ounce Remy Martin VSOP

cognac

Garnish

o lemon twist

Method:

1. Place sugar cube in a

martini or cocktail glass and

drip absinthe onto it.

2. Top with champagne.

3. Float cognac on top of the

cocktail.

4. Garnish with lemon twist.

Comments:

We used an eyedropper to

measure six drops of absinthe

and found that it dominated

the drink. On your head be it, if

you try to pour a dash straight

from the bottle.

. . .