I came upon a bottle of Tempus Fugit's Abbott's bitters in the liquor store yesterday, not even realizing it had been released. After an epic taste test / comparison with an original bottle from 1930 last night, I thought I'd get to work on some old recipes and start subbing Tempus' version in for Angostura.
More cocktails at www.bitterchris.com
2 oz cognac
1/2 oz Cointreau
1/2 oz Yellow Chartreuse
2 dashes Abbott's bitters
Combine ingredients in a mixing glass, add ice, stir and strain into a cocktail glass. Garnish with lemon peel if desired.