Sazerac

• 1/4 ounce Absinthe Bitters (page 161)
• 1 raw brown sugar cube
• 1/2 teaspoon superfine sugar
• 3 dashes Peychauds bitters
• 1 dash Angostura bitters
• 2 1/2 ounces Rittenhouse 100-proof rye whiskey
• 1 lemon twist, for garnish

1. Pour the Absinthe Bitters into a rocks glass.
2. Swirl it around until the inside of the glass is completely coated, then discard the excess.
3. Place in the freezer to chill.
4. Place both sugars in the bottom of a mixing glass and saturate them with the Peychauds and Angostura bitters.
5. Muddle the sugars and bitters into a consistent paste.
6. Add the whiskey and stir gently.
7. Add large cold ice cubes and stir for 40 revolutions.
8. Strain into the seasoned rocks glass and garnish with a lemon twist.
9. Dominant Flavors: whiskey with citrus on the nose
10. Body: full with high alcohol content
11. Dryness: medium
12. Complexity: high with subtle complexity
13. Accentuating or Contrasting Flavors: anise with spices from bitters coating the whiskey
14. Finish: lingering with anise overtones
15. Glass: rocks

absinthe bitters, brown sugar, sugar, bitters, bitters, rye whiskey, lemon

Taken from www.epicurious.com/recipes/food/views/sazerac-390762 (may not work)