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
Read comments

Sazerac enriched by the unique Southern flavor of Steen's cane syrup and the warmth of brandy.

Featured in: The New Orleans Variations

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
27 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Lena Baker

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

Private comments are only visible to you.

Recipe Tags

or to save this recipe.