Tale Of Two Roberts

Chill a cocktail coupe in advance to ensure it's perfectly cold for serving.

Prepare a garnish by twisting a lemon zest and discarding it after releasing its oils, while placing a shortbread cookie across the rim for an elegant touch.

In a mixing glass, combine the blended Scotch whisky, Strucchi Rosso Vermouth, Bénédictine D.O.M. liqueur, and La Fée Parisienne absinthe.

Add ice to the mixing glass and stir the ingredients together until well-chilled.

Fine strain the mixture into the pre-chilled cocktail coupe.

Serve immediately, allowing the shortbread cookie to rest on the rim.