dawn of hospitality

2 oz Old Overholt Rye
1/2 oz Borghetti Espresso Liqueur
1/4 oz Pineapple Syrup
6-7 dash Peychaud's Bitters

Stir with ice, strain into a double old fashioned glass rinsed with absinthe, and garnish with a lemon twist.Two Tuesdays ago, I was leaving my second day of training to re-open Drink (closed for 4 1/2 months for structural work and to stop the flooding when it rained) and ended up at Shore Leave after a dinner in Chinatown. There, I found a seat in front of bartender Abigail Winn who I asked for a Dawn of Hospitality; it was subtitled on the menu with "If we were on vacation, we'd hope this tropical-inspired Sazerac would be for breakfast." The concept of a Sazerac with coffee flavors was one that I had tried in the Mid-City and with pineapple syrup in the Bounty, but never in the same glass. Here, a lemon and anise bouquet greeted the nose. Next, roast and fruity notes on the sip slid into rye, root beer, and coffee flavors on the swallow.