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Sazerac (Сазерак)

Anise-ghosted, rye-spiced and New Orleans royalty, the Sazerac rinses absinthe over rye and Peychaud's bitters into America's first branded cocktail.

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Ingredients

• Ricard — 1 tsp
• Sugar — 1/2 tsp
• Peychaud bitters — 2 dash
• Water — 1 tsp
• Bourbon — 2 oz
• Lemon peel — 1 piece

Preparation

1. Rinse a chilled old-fashioned glass with absinthe.
2. Add crushed ice to the glass and set aside.
3. Stir sugar, Peychaud's bitters, water, and bourbon in a mixing glass with ice.
4. Discard the ice and excess absinthe from the prepared glass.
5. Strain the stirred mixture into the glass.
6. Garnish with lemon peel.
7. Serve immediately.

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