Sazerac

• 1 cube sugar
• 1 teaspoon cold water
• 2 ounces rye whiskey
• Dash Pernod
• Dash Peychaud's bitters
• 3 or 4 ice cubes
• Twist lemon peel

1. Dissolve the sugar in cold water in a mixing glass.
2. Add the whiskey, Pernod, bitters and ice cubes and stir well.
3. Strain into a well-chilled glass, twist the lemon peel over the drink to release the oil, then drop it in.

sugar, cold water, rye whiskey, pernod, bitters, lemon peel

Taken from www.epicurious.com/recipes/food/views/sazerac-200057 (may not work)