CLASSIC COCKTAIL SAZERAC by Allen Katz
2 oz. rye whiskey
1 tsp. absinthe
Splash of cold water
1 sugar cube soaked with Peychaud’s bitters
Coat the inside of a chilled old-fashioned glass with absinthe, discarding excess. Dissolve the bitters-soaked sugar cube in a mixing glass with a splash of water. Add whiskey and 1 cup of ice, stirring until chilled. Strain the mixture into the prepared glass. Squeeze a lemon peel into the drink and drop it in to garnish.