Sazerac

Ingredients

• 60 ml Rye whiskey - Cognac is the older way, and a mix of the two is a lovely compromise
• 1 cube Sugar - Or a barspoon of simple syrup
• 3 dashes Peychaud's bitters
• 1 dash Absinthe - For rinsing the glass, never for the drink
• 1 twist Lemon twist (optional)

Quick version

• Rinse a chilled rocks glass with absinthe, stir the rest with ice, and strain in without ice.

Method

1. Chill a rocks glass in the freezer and put a second glass in it as a lid, so it stays cold.
2. Put a dash of absinthe in the chilled glass and swirl it round until the inside is coated, then tip the extra away.
3. In a mixing glass, muddle the sugar cube with the Peychaud's and a splash of water until it has dissolved.
4. Add the rye and plenty of ice, and stir for 30 seconds.
5. Strain into the absinthe-rinsed glass without ice, and squeeze a lemon twist over the top.

Serve it

Glass

Rocks glass, no ice

Garnish

Lemon twist