Sazerac

• 12-1 teaspoon simple syrup (or 1/2-1 teaspoon granulated sugar with a slight splash water)
• 4 dashes peychaud's bitters
• 18-14 fluid ounce Herbsaint, if unavailable, pernod
• 2 ounces rye whiskey

1. Classic version.
2. Old fashioned Glass.
3. Pour in a splash of Herbsaint or Pernod.
4. Turn glass on side and rotate to coat sides allowing excess to flow out of glass.
5. Add sugar/water or simple syrup, bitters, rye.
6. Add ice cubes.
7. I am a firm believer in packing a glass with ice, but this is different; use 3-4 cubes.

simple syrup, bitters, herbsaint, rye whiskey

Taken from www.food.com/recipe/sazerac-178734 (may not work)