Sazerac

• 1/2 ounce Pernod
• 1 sugar cube
• 3 dashes of Peychaud's Bitters
• 2 dashes of Angostura Bitters
• Ice
• 1 1/2 ounces Cognac
• 1 1/2 ounces rye
• 1 lemon twist

1. Rinse a chilled rocks glass with the Pernod, then pour it out.
2. In a cocktail shaker, muddle the sugar cube with both bitters.
3. Add ice and the Cognac and rye and stir until the sugar is nearly dissolved, about 40 seconds.
4. Strain into the prepared rocks glass.
5. Twist the lemon twist over the drink and then discard it.

sugar, bitters, bitters, cognac, rye, lemon twist

Taken from www.foodandwine.com/recipes/sazerac-cocktails-2007 (may not work)