Sazerac

• 4 drops Herbsaint or Pernod
• Ice cubes
• 3 ounces rye or bourbon
• 1/2 to1 ounce Simple Syrup
• 4 to 5 dashes Peychaud bitters
• Small strip of lemon zest
• Cocktail pitcher and stirrer
• 1 double old fashioned glass

1. Swirl the Herbsaint around the glass and discard any excess.
2. Place 6 to 8 ice cubes in a pitcher and pour in the rye, simple syrup, and bitters.
3. Stir briskly and strain into the glass.
4. Add 1 ice cube.
5. Twist the lemon zest over the top of the liquor.

cubes, bourbon, simple syrup, bitters, lemon zest, pitcher, glass

Taken from www.cookstr.com/recipes/sazerac (may not work)