Tommy’s Sazerac

Ingredients

1/2 ounce Hine H VSOPCognac

3 dashes Peychaud Bitters

Rinse a cocktail glass with Pernod.

Combine Rittenhouse Rye, Hine H VSOPCognac, Angostura Bitters, Peychaud Bitters and Demerara Syrup with ice.

Shake well and strain into rinsed cocktail glass.

Serve up with a twist of lemon.

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

1 Drink

Thursday, December 10, 2009 - 4:38pm