The Taylor Bird

Sazerac enriched by the unique Southern flavor of Steen’s cane syrup and the warmth of brandy.

Ingredients

• 1 ounce Pierre Ferrand 1840 Cognac
• 1 ounce Old Overholt rye whiskey
• 1 bar spoon Steen’s cane syrup
• 2 dashes Regan’s No.6 orange bitters.
• 4 dashes Peychaud’s bitters
• Absinthe (enough to rinse the inside of a glass)
• Lemon twist, for garnish.

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    189 calories; 28 grams carbohydrates; 28 grams sugars; 23 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Preparation

1. Stir Cognac, rye, cane syrup and bitters over cracked ice, and strain into a chilled rocks glass that has been rinsed with absinthe. Press the oils from the lemon twist over the drink, then garnish with lemon twist.