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