Sazerac Cocktail Recipe

• 1 sugar cube
• Water
• 1 1/2 ounces rye whiskey
• 2 dashes Peychauds Bitters
• 1 dash angostura bitters
• Ice
• 1 barspoon absinthe (or Pernod)
• Lemon peel

1. Put the sugar cube in a mixing glass with just enough water to moisten it.
2. Use the back of a barspoon to crush the cube.
3. Add the rye, both bitters, and ice and stir until chilled, about 30 seconds.
4. Add the absinthe to a chilled Old Fashioned glass.
5. Turn the glass to coat the sides with the absinthe, then pour out the excess.
6. Strain the rye mixture into the absinthe-coated glass.
7. Twist and squeeze the lemon peel over the glass.
8. Rub the rim of the glass with the peel, drop it into the cocktail, and serve.

sugar, water, rye whiskey, bitters, bitters, absinthe, lemon peel

Taken from www.chowhound.com/recipes/sazerac-cocktail-10330 (may not work)