2 oz cognac or brandy
3/4 oz Cointreau
1/2 oz sassafras root syrup (see below)
3/4 oz lemon juice
Lemon peel garnish
Fill a cocktail shaker half-full with ice. Pour in the brandy or cognac, cointreau, sassafras root syrup, and lemon juice. Shake well and strain into a coupe glass. Garnish with the lemon peel.
Sassafras Root Syrup
1 cup water
3/4 cup Demerara sugar
2 TBSP dried sassafras root or 2 oz fresh sassafras root, washed and chopped
1 pod star anise
In a small saucepan, combine the water and sugar over medium heat. Stir until the sugar starts to dissolve. Place the sassafras and star anise in a tea diffuser or tea satchel, drop in the pot, and cook, stirring occasionally, about 10 minutes. Allow to cool and store in a lidded jar for up to a month.
Reprinted with permission from Forager’s Cocktails @ 2015 Amy Zavatto Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Claire Lloyd Davies