Triomphe d'Anis (Triumph of Aniseed)

Chill a cocktail coupe glass to prepare it for serving.

Rinse the coupe glass with La Fée Parisienne absinthe, ensuring to discard any excess.

In a mixing glass, combine the cognac, Bénédictine D.O.M. liqueur, Galliano Espresso Coffee liqueur, and Lustau Jarana Fino Sherry with ice.

Stir the mixture to chill and blend the flavors.

Strain the mixture into the absinthe-rinsed coupe glass.

Express an orange zest twist over the surface of the cocktail to release its oils, then discard the twist.

Garnish the drink by floating a dried star anise on top.