Hot Sazerac

By raisedbycoffee • December 22, 2010 • 0 Comments

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Author Notes: I adapted this Southern Cocktail to suit the long Boston winters, replacing the licorice liquor rinse with a star anise simple syrup. If using a higher proof rye, like Old Overholt, more bitters will help balance out the flavor. - raisedbycoffee

Serves 2

2 tablespoons rye whiskey (per glass)
6 dashes Peychaud bitters (per glass)
1-2 dash Angostura bitters (per glass)
1 tablespoon sugar
1 tablespoon water
2 star anise pods
1 lemon twist

Simmer sugar, water and star anise pods in a small pan over low heat for a few minutes.
Divide the simple syrup between two glasses with a star anise in each and add the whiskey and bitters. Top with equal parts hot water .
Rub the rim of the glasses with a twist of lemon and place in drink.