1 1/2 oz Pierre Ferrand 1840 Cognac 3/4 oz Cynar 1/2 oz Yellow Chartreuse 2 dash Regan's Bitters
Stir with ice and strain into a rocks glass. Twist a lemon peel over the top and discard.
For a follow up to the Andorra, bartender Ryan Lotz suggested a Cognac drink that Nicole Lebedevitch created call Ce Soir. The combination of brandy, Cynar, and Yellow Chartreuse was one that worked rather well in a Flip that she made for me two years ago. The Ce Soir offered up a lemon and resinous pine-like aroma that drifted into a sweet sip that showcased some of the softer elements of the Chartreuse. The Cognac began the swallow and led into Cynar's bitter flavors; moreover, the swallow ended with Yellow Chartreuse's bounty of herbal notes.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.