An Irish Whiskey Sazerac riff from the folks at NYC’s Dead Rabbit That also brings in cardamom and chamomile The Irish Whiskey has notes of honey, cereal grains that provide a nice base for the slightly bittersweet white wine notes of the aperitif, the chamomile of the infused rye, the cardamom spice from the bitters, and the lemon oil and herbal notes from the garnish/rinse 1 oz Aged Irish Whiskey (Red Breast 12, Knappogue 12, Tullamore Dew 12, etc) .5 oz Chamomile-Infused Old Overholt Rye (1/4 Cup chamomile steeped per Liter of Old Overholt (can scale up or down) for ~100 minutes with occasional stirring before straining the chamomile) .75 oz White Wine-based Aperitif (Cocchi Americano works best, but Lillet Blanc or Kina L’avion D’Or can sub) Tsp Cane Syrup (can sub 2:1 rich simple syrup) 2 dashes Cardamom Bitters (Scrappy’s makes my favorite) Stir with ice and strain into a chilled double rocks glass that has been rinsed with absinthe. Garnish with essential oils from a lemon twist (do not drop twist in drink)