A delicious cocktail with an extra kick of brandy.


  • 60ml St Agnes XO

  • 10ml sugar syrup

  • Four dashes Peychaud’s bitters

  • One dash Angostura bitters

  • A splash of absinthe


  • 1.

    Chill a tumbler with cracked ice

  • 2.

    In a second glass, combine sugar, bitters and XO; add ice and stir until chilled

  • 3.

    Empty the first glass and rinse with absinthe; pour of excess

  • 4.

    Strain chilled mix into the first glass. Garnish with a citrus twist

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