A comforting (yet boozy) brandy-forward Sazerac variation from Jillian Vose of NYC’s Dead Rabbit The French (cognac) and Spanish (Jerez) brandies provide a rich base with plenty of fruit and nut notes that is joined by notes of tropical fruits, molasses, and chocolate from the rum blend and Creme de Cacao while the anise and spice notes from the bitters and bit of lemon oil ties everything together. Quite delicious! 1 oz Cognac (VSOP is best) 1 oz Spanish Brandy (Cardenal Mendoza, Torres, etc) 1 tsp Rum Blend (3 parts Overproof Jamaican Rum: 3 parts Blackstrap Rum, 2 parts Column Still Lightly Aged Rum; .375 tsp each Overproof and Blackstrap and 1/4 tsp Column for single serving) 1 tsp Creme de Cacao (Tempus Fugit) 4 dashes Bitter Truth Creole or Peychaud’s Bitters 1 dash Bitter Truth Aromatic Bitters Stir with ice and strain into a chilled double rocks glass that has been rinsed with absinthe (or Herbsaint). Garnish with essential oils from a lemon twist (discarding twist after oils expressed over drink)