midas touch

1 1/2 oz Cognac (Pierre Ferrand 1840)
3/4 oz Dry Sherry (Lustau Amontillado)
1/2 oz Royal Rose Saffron Syrup
1/2 oz Lemon Juice
2 dash Aromatic Bitters (Fee's Boston Cocktail Summit Bitters)

Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.
Via the Royal Rose Syrups twitter feed, I watched a video about the Midas Touch that used their saffron syrup. I was intrigued by the combination and decided to give the recipe a shot. Once mixed, the Midas Touch offered a lemon and sherry aroma, and the lemon and grape notes continued on into the sip. On the swallow, the Cognac was followed by saffron and then a nutty sherry, cinnamon, and spice finish. With the lemon, sherry, and bitters, the Midas Touch reminded me a little of the Barbara West.