l'aiglon of chicago

1 jigger Cognac (1 1/2 oz Courvoisier VS)
1/2 jigger Curaçao (3/4 oz Senior Curaçao)
Juice 1/2 Lime (1/2 oz)
1 dash Pernod (1/8 oz Pernod Absinthe)

Shake with ice and strain into a cocktail glass.

Two Fridays ago, we began the evening with a drink served at the L'Aiglon Restaurant in Chicago that appeared in Ted Saucier's Bottom's Up. L'Aiglon opened in 1926 and reigned as one of Chicago's finest restaurants; it served French cuisine out of its space located in a historic mansion until it closed in 1962. The drink began with an orange and absinthe aroma that led into a candied citrus sip from the lime and orange liqueur. The swallow then offered the Cognac flavor that ended with anise and tart lime notes. Overall, the lime juice and absinthe took the drink in a different direction from the classic Sidecar.