1 oz rye whiskey
1 oz Maker's 46 bourbon
1/2 oz tawny port
1 tsp falernum
2 dashes Peychaud's bitters
1 dash smoke tincture
1 rinse absinthe
lemon twist for garnish
Rinse and freeze. Stir. Strain over a big rock. Garnish.
The smell of a humid backroom, damp with smoke as the antique wire fan lazily wafts across the room. The men who gather there -- spared half the sun by heavy wooden Venetian blinds, eyes glinting against the black slats of shade -- mutter with grizzled vulgarity.
Ah, but the taste in the glass.. The Sazerac is too pure, too friendly. The lemon, the Peychaud's, the moody frisson of absinthe -- all these linger yet, but underneath a black stake of sternness, spice and smoke swirling through red fruit, caramel and 46 drops of black soul.
A handy method for all kinds of revenantion. I been dead longer than this blog's been around. Howdya THINK I came back, huh? *itch itch itch*
