Hyssop & Hemlock

• 1.5 oz Chateau de Pellehaut Blanche d’Armagnac
• .75 oz Giffard Curaçao Triple Sec
• .75 oz fresh lemon juice
• .5 oz anise hyssop syrup
• 2 dashes of absinthe

Combine ingredients in mixing tin ; add ice & shake ; strain into chilled cocktail glass ; garnish with sprig of anise hyssop.