Recipe by Kat Saulnier, bartender at Toronto’s Bar Mordecai.

INGREDIENTS: 

0.75 oz Lot 40 Rye Whisky

0.75 oz Tio Pepe fino sherry

0.5 oz Strega liqueur

0.75 oz Salted Oat Orgeat (see note)

0.5 oz fresh lemon juice

1 dash Angostura bitters

Garnish: star anise pod

METHOD:

Shake all ingredients (except garnish) with ice in a cocktail shaker until chilled and properly diluted. Strain into a rocks glass over crushed ice and garnish with star anise. Serves 1.

Note: To make Salted Oat Orgeat, mix 1kg of sugar with 1L of oat milk on low heat. Stir until integrated, then remove from heat. Stir in 20 ml of orange blossom water and 75 ml of Amaretto. Salt to taste.