The Taylor Bird

• 1 ounce Pierre Ferrand 1840 Cognac
• 1 ounce Old Overholt rye whiskey
• 1 bar spoon Steen's cane syrup
• 2 dashes Regan's No.6 orange bitters.
• 4 dashes Peychaud's bitters
• Absinthe (enough to rinse the inside of a glass)
• Lemon twist, for garnish.

1. Stir Cognac, rye, cane syrup and bitters over cracked ice, and strain into a chilled rocks glass that has been rinsed with absinthe.
2. Press the oils from the lemon twist over the drink, then garnish with lemon twist.

cognac, overholt rye whiskey, steens cane syrup, bitters, lemon twist

Taken from cooking.nytimes.com/recipes/1017146 (may not work)