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.