Gonna base it on the one at the Girl & the Goat. They use Old Overholt, cognac, some kind of absinthe.
I'm gonna use Whistlepig Rye, Pierre Ferrand Cognac, Lucid Absinthe, Peychaud Bitters. Luckily, Schafers in Skokie had Peychauds and it's on the way home from work. Peychauds clearly has a licorice (anise) aroma. Got the Whistlepig at Knightsbridge Wine in Northbrook; i think I remember reading about it in Malt Advocate. I also have bottles of Sazerac and vanWinkle rye; may have to do a comparison.