Sazerac

• rinse Absinthe ▾

  spirit

  High-proof anise spirit. Use sparingly — a rinse is plenty.

• Rye Whiskey ▾

  spirit

  Spicier and drier than bourbon, made from a mash of at least 51% rye grain.

• 1 cube Sugar Cube ▾

  other

  White sugar cube.

• 3 dashes Peychauds Bitters ▾

  bitters

  Lighter, anise-forward bitters from New Orleans. Defines the Sazerac.

Method

1. 01

   Rinse a chilled rocks glass with absinthe; discard excess.

2. 02

   Muddle sugar cube with bitters in a mixing glass. Add rye and ice.

3. 03

   Stir 25 seconds. Strain into the prepared glass — no ice.

4. 04

   Express lemon peel over the surface. Discard or drop in.