Sazerac

• 1 3/4 ounces Old Overholt rye
• 18 ounce simple syrup (see note)
• 11 dashes Peychauds bitters
• 3 dashes Herbsaint liqueur
• Lemon twist

1. Chill a rocks glass.
2. Meanwhile, in a mixing glass three-quarters filled with ice, mix the rye, simple syrup and bitters and stir until chilled, about 30 seconds.
3. Pour the Herbsaint into the chilled rocks glass and rotate until the liqueur coats the inside of the glass.
4. Strain the contents of the mixing glass into the rocks glass.
5. Rub the lemon twist along the rim of the rocks glass, twist over the drink and discard.

overholt rye, simple syrup, bitters, lemon twist

Taken from cooking.nytimes.com/recipes/1016708 (may not work)