Peden & Munk
This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.
Recipe information
Yield
Makes 1 Servings
Ingredients
1 sugar cube
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
1 ounce rye whiskey
1 ounce VSOP Cognac
1 teaspoon absinthe
3 star anise pods
Preparation
Step 1
Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.
Step 2
Rinse a brandy snifter with absinthe; discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with star anise pods.
