The SAGZERAC Or How I Adulterated the Sazerac for the SAG Awards.

The Sazerac is a venerable, vintage cocktail made with Rye Whiskey, a sugar cube, some Peychaud's Bitters and an Absinthe wash (wash the inside of the glass, then discard the spirit). I love a great Sazerac, my 2nd favorite* Mardi Gras drink, but did I mess with the recipe? You bet I did, it's just what I do. It's my little shout-out to @Thitia and my friends over at Stylamerican and tonight's SAG Awards.
I removed the absinthe and sugar cube altogether and replaced them with an anise, cardamom, fennel infused simple syrup. I also replaced the Peychaud's Bitters with Scrappy's Lavender Bitters. Absinthe and Peychaud's are really the defining elements of a Sazerac so just slap me now because I'm not done yet. I also added a wee bit of good blackberry brandy. These all work nicely with the spicy Templeton Rye for a version of Sazerac where, like in films, you have to practice a little suspension of disbelief.
I'll catch flack for this, but let's be fair, I'm not calling this a Sazerac either ....
The
SAGZERAC
Cocktail    INGREDIENTS:
2 Oz. Templeton Rye Whiskey
1/2 Oz. Blackberry Brandy
1 Tsp. Anise Cardamom Simple Syrup*
Dash of Scrappy's Lavender Bitters
Ice
GARNISH:  Star Anise, Orange Twist
TOOLS: Mixing Glass, Bar Spoon GLASS: Old Fashioned
DIRECTIONS:
Chill your glass in the freezer.
Fill a mixing glass with ice.
Pour in the whiskey, the blackberry brandy, the anise cardamom simple syrup and the lavender bitters then stir until chilled.
Add a large ice cube to your glass then strain the cocktail over the ice, garnish and serve.
* My favorite Mardi Gras drink was, is and always will be the RAMOS GIN FIZZ.   *ANISE CARDAMOM SIMPLE SYRUP RECIPE   INGREDIENTS: 2 C. Sugar 1 C. Water 1 Tablespoon of Cardamom Seeds, Crushed 1/4 Tsp. Fennel Seeds, Crushed 4 Star Anise   DIRECTIONS: Add 2 cups of sugar and one cup of water to a saucepan and heat just to boiling. Immediately remove from the heat, add crushed cardamom seeds, 4 star anise, the fennel seeds and dried orange peels and allow to steep until cooled. The longer the herbs stay in the syrup, the stronger the flavor will be. Strain and store in the refrigerator for up to two months or until you see crystallization.
Enjoy the Awards, don't have too many of these unless you have a limo to and from your festivities.
Updated 7-2018 PLEASE DRINK RESPONSIBLY