Sazerac

Ingredients

• 60 ml rye whiskey or cognac
• 5 ml absinthe
• 1 pieces sugar cube
• 4 dashes Peychauds bitters
• 1 pieces lemon twist

Steps

1. 1
   Chill a rocks glass with ice water while you work.
2. 2
   Muddle the sugar cube with the Peychaud's bitters and a few drops of water in a mixing glass until dissolved.
3. 3
   Add the rye and plenty of ice and stir for 20-30 seconds.
4. 4
   Empty the chilled glass, pour in the absinthe, swirl to coat the inside completely, and discard the excess.
5. 5
   Strain the drink into the rinsed glass. A Sazerac is served neat — no ice goes into the serving glass.
6. 6
   Express a lemon twist over the top and discard it rather than dropping it in.