Sazerac

  • Herbsaint or Absinthe
  • 2 oz rye whiskey
  • 1/2 oz simple syrup
  • 2 dashes Peychaud’s bitters
  • Ice
  • Lemon twist

Give a chilled glass an Herbsaint rinse and set aside. Stir other ingredients in a mixing vessel, strain into the chilled glass, and garnish with the lemon twist.

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