Sazerac
StirRocksGarnish: Lemon peel (expressed and discarded)
- 2 ozRittenhouse Rye
- ¼ ozSimple syrup
- 3 dashPeychaud's Bitters
- 1 dashAngostura Aromatic Bitters
- 1 rinsePernod
Method
Rinse a chilled rocks glass with absinthe, discarding the excess. In a mixing glass, combine rye, bitters, and syrup with ice. Stir for 20–25 seconds. Strain into the prepared glass (no ice). Express a lemon peel over the glass and discard it — do not drop it in.
Notes
Originating in 1850s New Orleans. Peychaud's bitters are lighter and more floral than Angostura — they're not interchangeable here. Traditionally made without ice in the glass.