| Yield | |
|---|---|
| Source | |
| Prep time | 5 minutes |
| Yield | |
|---|---|
| Source | |
| Prep time | 5 minutes |
| 1⁄2 | Teaspoon | Caster Sugar |
| 2 | Dash | Angostura Bitters |
| 2 | Dash | Peychaud's Bitters |
| 1 | Ounce | Rye Whiskey |
| 1 | Ounce | Cognac |
| 1 | Teaspoon | Absinthe |
| 3 | Star Anise Pods |
Place sugar in a mixing glass. Add Angostura and Peychaud’s bitters, then whiskey and cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds. Swirl a brandy snifter with absinthe. Strain cocktail through a Hawthorne strainer into snifter. Garnish with star anise.