Tommy’s Sazerac
By: Melissa Peterman
Published: Thursday, December 10, 2009 - 4:38pm

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.

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.