Sazerac¶

Ingredients¶

• 50 ml rye whiskey (or split rye/cognac)
• 1 sugar cube (or 5 ml rich syrup)
• 3 dashes Peychaud's bitters
• Absinthe rinse

Instructions¶

1. Chill rocks glass; rinse with absinthe and discard excess.
2. Muddle sugar and bitters (or stir syrup + bitters) with a little water; add rye and ice; stir.
3. Strain into prepared glass (traditionally no ice).

Garnish¶

Expressed lemon zest (discard or rest on rim).