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Chiltern Firehouse's Sazerac

Name: Chiltern Firehouse's Sazerac
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

A small grocery run gets this on the table.

Ingredients

Steps

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directions

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.
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.

Recipes sourced from Epicurious.com.

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