Sazerac

Ingredients

• 1 sugar cube
• 3 dashes Peychaud’s Bitters
• 2 ounces rye whiskey, to taste
• 1/4 ounce absinthe, or anise liqueur
• Lemon twist, for garnish

Anders’ recipe:

• 1.5 oz Rye Whiskey
• 1/2 oz VSOP Cognac
• 1/4 oz semi-rich simple syrup (1.5:1 sugar:water)
• 3 dashes Peychaud’s Bitters
• 1 dash Angostura Aromatic Bitters
• Rinse of Absinthe
• Lemon zest for garnish

Directions

1. Chill old fashioned glass with ice and water
2. Saturate sugar cube with bitters, muddle until dissolved in mixing glass. Add rye, stir.
3. Toss ice from old fashioned glass, wash with absinthe, add whiskey/bitters/sugar mix
4. Squeeze lemon twist over glass and garnish