Nawlins Sazerac Recipe

Chill and rinse

Place a rocks glass or old-fashioned glass in the freezer for a few minutes to chill (optional). Pour 1/2 teaspoon absinthe into the chilled glass, swirl to coat the inside thoroughly, and discard any excess by tipping out or (for a cleaner presentation) pouring the excess into a sink, leaving a thin aromatic coating.

Prepare the sugar

Place 1 sugar cube in a mixing glass or small bowl. Add 3 dashes Peychaud's bitters and 1/2 teaspoon cold water. Muddle or crush the sugar cube with the back of a bar spoon until it dissolves into a paste. If using Angostura bitters, add 1 dash now and incorporate.

Add whiskey

Pour 2 ounces rye whiskey into the mixing glass with the dissolved sugar and bitters. Stir gently with a bar spoon for about 15–20 seconds to combine and slightly chill the mixture.

Assemble

Place a large ice cube (or a few large cubes) into the absinthe-rinsed rocks glass. Strain the whiskey-and-sugar mixture over the ice into the prepared glass.

Garnish and serve

Express oils from a piece of lemon peel by holding it over the drink and giving it a firm twist (skin side down) to spray the oils onto the surface, then rub the peel along the rim and drop it into the glass or discard, per preference. Serve immediately.