Sazerac

 

 

2 oz rye

5 dashes Peychaud Bitters

2 dashes Angostura Bitters

1/2 oz simple syrup

Herbsaint or absinthe

In a rocks glass ass ice cubes and a bar spoon of Herbsaint or absinthe.  Set aside.  In a mixing glass build ingredients over ice and stir for 10-15 seconds.  Dump out ice and herbsaint – just want to line the glass.  Strain into chilled highball and garnish with lemon twist.

Or the Paul Gustings method:

Chill a rocks glass for service. Combine the sugar water, rye, and Peychaud’s in a mixing glass with ice. Stir (or stab) five or six times, being careful not to over-chill or over-dilute the drink. Dump the ice from the chilling service glass. Add 2 or 3 drops of Herbsaint and swirl to coat. Discard extra. Strain the rye mixture into the service glass and coat the rim with lemon oil. Extrude more lemon oil into the drink. Discard peel and serve.

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