The Taylor Bird

By Abigail Gullo and Sobou

Published January 24, 2015

  • Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Maeve Sheridan.
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4(27)
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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

  • 1 ounce Pierre Ferrand 1840 Cognac

  • 1 ounce Old Overholt rye whiskey

  • 1 bar spoon Steen's cane syrup

  • 2 dashes Regan's No.6 orange bitters.

  • 4 dashes Peychaud's bitters

  • Absinthe (enough to rinse the inside of a glass)

  • Lemon twist, for garnish.

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 101 calories; 6 milligrams sodium; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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.

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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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