1/4 oz gin

1/4 oz lillet blanc

1/4 oz cointreau

1/4 oz lemon juice

a few drops of absinthe

prosecco

combine gin, lillet, cointreau, lemon juice and absinthe over ice.

shake and strain into a champagne flute.

top with prosecco.

garnish with lemon twist.

this is kind of a bartender’s inside joke, but it worked pretty well as a cocktail.