out of the airlock

2 oz Wild Turkey 101° Rye (Rittenhouse Bonded)
3/4 oz Cocchi Americano
1/2 oz Campari
1/8 oz Demerara Syrup
2 dash Peychaud's Bitters

Stir with ice, strain into a double old fashioned glass pre-rinsed with Herbsaint, and garnish with orange oil from a twist.After my bar shift two Wednesdays ago, I was drawn to The Bartender's Manifesto where I landed upon the Out of the Airlock by Zac Sorensen at the Violet Hour circa 2016. As a 1794-like drink with New Orleans stylings of Peychaud's Bitters and an Herbsaint rinse, I was indeed ready to mix it up. The result gave forth an orange and anise bouquet to the nose. Next, caramel-citrus notes on the sip led into rye, bitter orange, and anise flavors on the swallow.