Tommy’s Sazerac

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Ingredients

1 1/2 ounces Rittenhouse Rye
1/2 ounce Hine H VSOPCognac
1 dash Angostura Bitters
3 dashes Peychaud Bitters
1 ounce Demerara Syrup
Rinse of pernod absinthe

Preparation

1
Rinse a cocktail glass with Pernod.
2
Combine Rittenhouse Rye, Hine H VSOPCognac, Angostura Bitters, Peychaud Bitters and Demerara Syrup with ice.
3
Shake well and strain into rinsed cocktail glass.
4
Serve up with a twist of lemon.

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About

This drink was made and served by Alex Day and Toby Cecchini during Drinking Lessons, a Nightschool event. November 23rd at the Sorrento Hotel.

Tags:

beverage
drinking lessons
night school

Yield:

1 Drink

Added:

December 10, 2009

Creator:

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