A full flavored autumnal Sazerac riff from Alex Day of NYC and LA The cereal and honey notes from the Irish whiskey support and round out the ripe apple flavor of the brandy while the absinthe rinse and addition of Peychaud’s bitters add a hint of anise and spice. Very tasty and great for sipping after dinner to stay warm in the cold 1.5 oz Aged Apple Brandy (Clear Creek or St George are good choices, could try to sub a nice Calvados too) .75 oz Aged Pot Still Irish Whiskey (Redbreast 12, Knappogue 12 could work, etc) .25 oz Honey Syrup (3 parts honey: 1 part warm water, stir until blended) 3 dashes Peychaud’s or Bitter Truth Creole Bitters 1 dash Angostura Bitters Stir with ice and strain into a chilled double rocks glass that has been rinsed with .25 oz Absinthe (can also spritz surface after drink is added with atomizer with absinthe). No garnish