Sazerac

Ingredients

• 60 ml rye whiskey
• 1 sugar cube or 7 ml syrup
• 3-4 dashes Peychaud’s bitters
• Absinthe, to rinse the glass only
• Lemon twist

Preparation

1. Chill the serving glass with ice while you prepare everything else.
2. In a second glass, dissolve the sugar with the bitters and a few drops of water.
3. Add the rye and ice, and stir for twenty seconds until properly cold.
4. Discard the ice from the serving glass, add a splash of absinthe, swirl to coat the walls and tip out the excess.
5. Strain the mix into that glass, with no ice. Express the lemon twist over it and leave the peel out.