15 mL St. Germain (3/4 oz)
5 mL Suze (1/4 oz Salers)
8 dash Peychaud's Bitters (12 dash)
Stir with ice and strain into a coupe glass. Garnish with a lemon twist. Note that the drink was scaled up from 2 oz (using the original metric measurements) to 3 oz.
Two Saturdays ago for the cocktail hour, I decided upon the Prieuré de Sion from Gary Regan's 101 Best New Cocktails of 2012. The recipe was crafted by Isak Cornelis von Werther of the Nobis Hotel's Gold Bar in Stockholm, Sweden. Isak was inspired by the DaVinci Code, and the drink name translates to "priority of Zion."