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Contributed by Lacey Maddox
Savannah Blue
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.
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My favorite drink, but I do not use Cognac. My ingredients are Sazerac Rye, Angostura Bitters, Barrel Aged Peychaud's Bitters, Simple Syrup made with Xyla (Xylitol), a rinse of Herbsaint, with a lemon peel squeezed into the glass and rubbed around the rim of the glass.