Classic Sazerac

• 1 sugar cube
• 2 dashes Peychaud's bitters
• 2 ounces bourbon
• 1/4 ounce absinthe
• Lemon peel, for garnish

1. Muddle the sugar and bitters to a paste in an old-fashioned glass.
2. Fill the glass with ice, add the bourbon and stir for 12 to 15 seconds with a bar spoon or long-handled spoon.
3. In a second old-fashioned glass, add the absinthe, swirl to coat the inside of the glass, then discard the excess absinthe.
4. Strain the bourbon mixture into the absinthe-rinsed glass.
5. Serve without ice, neat.
6. Garnish with a lemon peel.

sugar, bitters, bourbon, absinthe, lemon peel

Taken from www.foodnetwork.com/recipes/classic-sazerac.html (may not work)