Ingredients:
- 3 dashes Peychauds bitters
- ¼ oz (optional) orgeat
- 2 oz Ojen anise liqueur
- float with Peychauds bitters
Glassware: Double old-fashioned
Yield
one cocktail
Method
Fill a chilled double old fashioned glass halfway with crushed ice, add the anise liqueur, optional orgeat, the initial dashes of Peychauds, and swizzle. Add more crushed ice and swizzle again. Finally, top with additional crushed ice until it is higher than the glass, and float the Peychauds bitters on top.
Source: Cure: New Orleans drinks and how to mix ‘em, page 51.
I didn't have crushed ice the day I took the photo, and thought the float looked really fun. Having made it again later on, it definitely needs the swizzle to taste balanced.
In the book, they note that an optional ¼ oz of orgeat can soften and balance the drink of you find the Ojen too bracing. If you do that, add more Peychauds for balance.