Sazerac Recipe

Directions

1. 1

   Chill the Glass

   Place a rocks glass in the freezer or fill it with ice water to chill while preparing the cocktail.

2. 2

   Muddle the Sugar

   In a separate mixing glass, muddle the sugar cube with a few dashes of Peychaud's bitters and a splash of water until the sugar dissolves.

3. 3

   Add Rye

   Add the rye whiskey to the mixing glass and fill it with ice. Stir well until the mixture is chilled.

4. 4

   Prepare the Glass

   Empty the chilled rocks glass of ice and rinse it with Herbsaint, swirling it around to coat the inside, then discard the excess.

5. 5

   Strain and Garnish

   Strain the rye mixture into the prepared glass. Express the lemon peel over the drink to release its oils, then drop it in as a garnish.