Odette the Ethereal

• 1.5 oz. Cognac
• 0.5 oz. Framboise
• 0.25 oz. Benedictine
• 0.25 oz. Hibiscus liqueur
• 2 dashes Peychaud’s bitters

Stir with ice and strain into cocktail glass. Top with spritz of Absinthe.

She wanted French, so I started with Cognac and added the Framboise for some sweetness and some Benedictine for an herbal smoothness. Odette’s a bit of a flower child, so I threw in some hibiscus liqueur for some additional sweet and floral hints. Peychaud’s added a little spicy bitters, and the Absinthe mist really tickles the nose on the sip.