From Chanticleer Society
Revision as of 17:15, 9 February 2019 by DrinkBoy (talk | contribs)
  • 1/2 teaspoon absinthe or pastis
  • 3 dashes peach bitters
  • 2 ounces brandy

Coat a chilled small rocks glass with absinthe or pastis, then add the peach bitters and brandy. Garnish with a lemon twist.

Source: Robert Hess

According to Robert:

The third of my peach bitters cocktails, this drink was patterned after the Sazerac, that classic New Orleans cocktail. I return it to it's brandy origins, and use peach bitters instead of Peychaud's. Since the peach bitters is sweeter than Peychaud's, and since the brandy is gentler than rye whiskey, I omit the traditional sugar cube that the Sazerac would call for. Also note that at no point in the process does ice touch any of the ingredients. This drink is intended to be sipped more like you would sip a brandy, sitting in a comfortable chair, in front of the fire, with your trusty dog curled up at your feet.