The Taylor Bird

By Abigail Gullo and Sobou

The Taylor Bird
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Maeve Sheridan.
Rating
4(27)
Comments
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Sazerac enriched by the unique Southern flavor of Steen's cane syrup and the warmth of brandy.

Featured in: The New Orleans Variations

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Ingredients

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

  1. Step 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.

Ratings

4 out of 5
27 user ratings
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Lena Baker

It’s fine, but much better with Benedictine. Otherwise it just tastes like it is missing something.

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