DuBoudreau

Chill a cocktail coupe in advance, ensuring it's ready for use.

Prepare a garnish by twisting a strip of lemon zest.

Stir the straight rye whiskey, chilled Dubonnet or Byrrh rouge quinquina, Fernet Branca, and elderflower liqueur with ice until well-chilled.

Strain the mixture into the pre-chilled coupe glass.

Express the lemon zest twist over the cocktail to release its oils and use it as a garnish.