Sazerac

Ingredients

• 1 cube sugar cube – muddled with bitters
• 0.5 tsp water – cold
• 3 dashes Peychaud's bitters
• 2 ounces rye whiskey
• 1 cup ice cubes
• 0.25 ounces absinthe – to rinse glass; discard excess
• lemon peel – expressed over drink (for garnish)

Instructions

1. Place an old-fashioned glass in the freezer to chill while you mix the drink.
2. In a mixing glass, add the sugar cube, water, and Peychaud's bitters. Muddle until the sugar is dissolved into a paste.
3. Add the rye whiskey to the mixing glass, then add the ice cubes. Stir until very cold and well-diluted, 20–30 seconds, until the outside of the mixing glass feels frosty.
4. Remove the chilled serving glass and pour in the absinthe. Swirl to coat the inside, then discard the excess.
5. Strain the stirred cocktail into the absinthe-rinsed glass without ice.
6. Express the lemon peel over the surface to release oils and optionally rub it around the rim, then garnish or discard according to preference. Serve immediately.