2 ounces Cognac, preferably Pierre Ferrand 1840
¾ ounce Cynar
½ ounce yellow Chartreuse
1 dash Angostura bitters
1 dash Regans' Orange Bitters No. 6
Combine all ingredients in a mixing glass over ice and stir until chilled.
Strain into a chilled coupe or cocktail glass.
Express the lemon peel and discard.
