Charlie Rivera

Nebo- Boston MA

Chai Rum Sazerac

Ingredients

Pernod Absinthe

2 ½ oz Akal Chai Rum

Cherry Bark & Vanilla Bitters

Peychaud’s Bitters

1 Orange Swath

1 Anise Seed

Ice

Instructions

Wash out glass with Absinthe.

Fill shaker half way with ice

Add Chai Rum, dash of Peychaud bitters, and Cherry Bark & Vanilla bitters

Stir and strain into an Old Fashioned Glass

Toast the Anise Seed with a torch or flame and add to glass

Toast the Orange Swatch, rub around the rim of your glass and add directly to the glass