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Contributed by Lacey Maddox
Add the warm, bold spice star anise to your next Sazerac.
Add the Angostura bitters to a beaker, then add the Peychaud's bitters, simple syrup, cognac and rye.
Add ice to the beaker and stir for 10 seconds.
Spray a snifter once with the absinthe.
Strain the drink into the snifter.
Garnish with 3 star anise pods.
Mixing your cocktail