Bombay Cocktail

Credit: amended from The Savoy Cocktail Book, 1930

• 1.5 oz Château de Pellehaut 'Reserve' Armagnac
• 1 oz Vermouth Routin Dry
• .5 oz Contratto Vermouth Rosso
• .25 oz Rhum JM Shrubb
• 1 tsp JM Sirop de Canne
• 2 dashes absinthe
• 1 dash Fee’s Chocolate Bitters

Combine all ingredients in a mixing glass and stir with ice. Strain into a Nick & Nora and garnish with an orange twist.