rook racked

1 1/2 oz Bonal Gentiane-Quina
1 oz Pierre Ferrand Ambre Cognac (Couvoisier VS)
1/2 oz Tanqueray Gin
1 tsp Gilka Kümmel (Helbing)
3 dash Orange Bitters (Regan's)
4 dash Absinthe (1/2 bsp Kübler)

Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with a lemon twist.
Two Saturdays ago, I was perusing the BarNotes app when I spotted a curious drink by Nicholas Jarrett called the Rook Racked that he crafted at Brooklyn's Dram in 2011. With Bonal, Cognac, and absinthe, it reminded me of the Quinquina Cocktail, but with the additional herbal elements from gin and kümmel instead of fruit ones, it reminded me of some of the drinks in Beta Cocktails. Once prepared, the Rook Racked offered up a lemon oil aroma over anise and caraway notes. Next, a grape sip gave way to brandy, juniper, caraway, and cumin flavors on the swallow with an anise finish.