Sazerac

Ingredients

Absinthe, to rinse

• 1 sugar cube
• 1/2 teaspoon cold water
• 3 dashes Peychaud’s bitters
• 2 dashes Angostura bitters
• 1 1/4 ounces rye whiskey
• 1 1/4 ounces cognac
• Garnish: lemon peel

Directions

1. Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
2. In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters.
3. Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled.

Strain into the prepared glass.

1. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.