Good Taste with Tanji - Wine, food and fun with Tanji Patton.

Ingredients

• 1 oz Pierre Ferrand 1840 Cognac
• 1 oz Blandy's 5 Year Old Sercial Madeira
• 1/2 oz Root Liqueur
• 2 Barspoons Maple Syrup
• 2 Dashes Peychauds Bitters

A brand new addition to their ‘Summer of the South’ menu, Anvil Bar in H-town is definitely a refuge for amazing cocktails all Summer long – and any time! The Savannah Deluge brings that Southern Hospitality to your lips with a bit of zest…

Method:

Stir with ice and strain into a cocktail glass. Garnish with a star anise and a grapefruit zest.

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