Add 4 dashes of Peychaud’s bitters to a mixing glass filled with cracked ice.
Add 2 dashes of orange bitters.
Pour in 1 barspoon of Steen’s cane syrup, a rich overcooked sugar syrup made in Louisiana.
Pour in 1 ounce of Cognac.
Pour in 1 ounce of rye whiskey.
Thoroughly coat a chilled rocks glass with absinthe and/or herbsaint.
Strain dramatically into the glass.
Express lemon oils over the drink.
Garnish with the lemon peel and serve.
Bartender Abigail Gullo of New Orleans’s SoBou makes her signature Taylor-Bird Sazerac. Click on the gifs for detailed instructions. Read more about her historically influenced cocktail here.