Sazerac

Ingredients

• Absinthe, to rinse
• 1 sugar cube and ½ teaspoon cold water
• or a splash of simple syrup instead
• 3 dashes Peychaud’s bitters
• 2 dashes Angostura bitters
• 1-3 ounces rye whiskey (pourer's discretion)
• can subtitute cognac for whiskey or use equal parts of each
• Garnish: lemon peel

Steps

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/or cognac), fill the mixing glass with ice and stir until well-chilled.
4. Strain into the prepared glass.
5. Twist the lemon peel over the drink’s surface to extract the peel’s oils, and then garnish with the peel.

Recipe from liquor.com

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