Sazerac

1. 2 ozRye whiskey
2. 1Sugar cube
3. 3 dashesPeychaud's bitters
4. 1 rinseAbsinthe
5. 1Lemon peel

Method

1. 1

   Rinse a chilled rocks glass with absinthe and discard the excess.

2. 2

   Muddle sugar cube with Peychaud's bitters in a mixing glass.

3. 3

   Add rye and ice, then stir until chilled.

4. 4

   Strain into the absinthe-rinsed glass.

5. 5

   Express lemon peel over the drink and discard.

Variations

• Cognac Sazerac

  Use Cognac instead of rye for the original French style.