Sazerac

• 1/4 cup sugar
• 6 tbsp. Sazerac rye whiskey
• 6 dashes Peychaud's bitters
• 4 dashes Angostura bitters
• 2 tsp. Herbsaint
• 2 thin strips lemon zest

1. 1. Chill 2 rocks glasses or old-fashioned glasses in the freezer. Meanwhile, make a simple syrup by putting sugar and 1/4 cup water into a small saucepan. Cover and boil over high heat, gently swirling pan over heat occasionally, until sugar dissolves, about 2 minutes. Transfer simple syrup to a small bowl and set aside to let cool completely.
2. 2. Fill a cocktail shaker with ice cubes. Add rye, Peychaud's and Angostura bitters, and 2 tbsp. of the simple syrup (save remaining syrup for another use) and shake well.
3. 3. Swirl 1 tsp. of the Herbsaint in each glass, coating insides with a thin film, and discard excess. Strain sazerac into glasses and garnish each with a strip of lemon zest.

sugar, rye whiskey, bitters, bitters, herbsaint, thin strips lemon zest

Taken from www.epicurious.com/recipes/member/views/sazerac-50174138 (may not work)