I didn't want it to be too trendy or faddish, lest it go out of style or an ingredient be no longer available, so I tried to stick to fairly standard ingredients with a twist.
Monteleone Cocktail (Sonja's Version)
2 1/2 oz Cognac or Brandy
3/4 oz Fresh Lemon Juice
1/2 oz Honey
1/4 oz Absinthe
Stir all ingredients without ice first, to dissolve honey and intermix with other ingredients. Add ice, shake well, and strain into chilled coupe glass. Garnish with flamed orange peel.
- I used very basic brandy, but also tried it with some others and some basic-level cognacs. As long as the brandy is well-balanced and smooth, it seems to work well.
- The honey is very important - it should be fairly standard honey, nothing too fancy or flavorful. I did try a lavender honey, and it was an interesting variation, but I liked standard clover honey best.
- I used our absinthe, but I think it would work with others that are more widely available, as long as it has a traditional flavor profile and is not overwhelmingly bitter.