Streamlining the Sazerac:
2 rye whiskey
1/2 Galliano
5 dashes Peychauds
1 dash Angostura
On the rocks.
Doug Ford likes cognac in his Sazerac but I’ve come to love the spiciness of Rittenhouse Rye.
Alt Burnt Fuselage:
1 calvados
1 Amara
1/2 dry vermouth
Up.
….subbing Amara for Grand Marnier makes the drink much less sweet but also lets the vermouth dominate, and that’s no good. Calvados brings more fruit to the party. Result is off-dry, quaffable.
Tattered Remains of Tartary 
Calvados is Boulard. Vermouth is Carpano dry.
#illadvisedcocktails
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Galliano?!? Never woulda thought.
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it’s a pretty creditable stand-in for anise and sugar syrup, and is lighter on the anise flavour, which I like, personally. No wormwood, but I don’t really mind that.
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my other way to do this is with a dropper of extreme d’absente but that very quickly goes from too mild to too strong for me on the anise.
https://www.thewhiskyexchange.com/P-6281.aspx
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