SazeracKimberly Sentner
This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.
Recipe information
Yield
1 cocktail
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 1 sugar cube in a mixing glass. Add 2 dashes Angostura bitters and 2 dashes Peychaud's bitters, then 1 ounce rye whiskey and 1 ounce 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 1 teaspoon absinthe; discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with 3 star anise pods.
