The Saratoga Brace Up originally appeared way back in 1887, in Jerry Thomas’ Bartender’s Guide. We like this updated take by Alba Huerta, owner of bar Julep in Houston. It’s rich, sweet, and well-balanced between the woody caramel of the cognac and the herbal anise flavor of absinthe.
Shake all ingredients vigorously, without ice. Add ice and shake again, even more vigorously. Double-strain through a fine mesh strainer into a flute glass. Garnish with a whole star anise pod.
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