[sacre coeur]

1 1/2 oz Cerbois VSOP Armagnac
1 oz Cinzano Dry Vermouth
1/2 oz Benedictine
1 barspoon Green Chartreuse

Stir with ice, strain into a cocktail coupe, and garnish with lemon twist oils.
One of the cocktails that Andrea had at Estragon was one of Sahil Mehta's drinks of the day from 6 weeks prior. The recipe seemed to fall somewhere between a Brandy Manhattan and a citrus-free Champs-Élysées. Even though the dry vermouth was Italian here, it could have been made with all French ingredients; for that fact, I dubbed this unnamed recipe the Sacré Coeur. Once built, it offered a lemon aroma that preceded a white wine-driven sip. Next, brandy was paired with herbal notes on the swallow with Benedictine's richness working well with Chartreuse's more herbal accents.