I infused Cognac because I don't care much for it. In fact, I infused about 1/2 a bottle of Courvoisier that I got for Christmas yet had never really used other than to show people that the French language is not only difficult to pronounce but even harder to spell.

I used Dolin Dry here (after testing Lillet Blanc and Martini dry) and felt that it worked much better than sweet vermouth (Dolin Rouge) which would make it more Vieux Carre in nature and a bit sweeter.

1 1/2 oz Bavarian berry black tea infused cognac
3/4 oz Benedictine
3/4 oz Dolin dry vermouth
1/2 oz Fernet Branca
8 drops Brooklyn Hemispherical Black Mission Fig bitters
2 dashes Demerara simple

*To infuse the cognac: take a single serving of your favorite black tea (I used Bavarian Berry Black, which is nice and bright with little hints of fruit) and steep it in a separate glass bottle with about 8 oz of cognac (or technically any spirit) for about 12-24 hours. Fine strain it into yet another bottle to remove any and all leaves and sediment.

That's it really. Keep it in the fridge and it'll last for about a week.

Pour everything in a mixing glass. Even the dashes of syrup.

Stir it nicely. In fact, let this be the therapeutic part of the process. Yeah.

Strain into a sandwich bag. Just kidding. A coupe.

Cut a fresh lemon peel and squeeze the oils in and around the glass.

Discard when done.

[ Enjoy ]