Sazerac

Ingredients

• 50 ml cognac
• 10 ml absinthe
• One sugar cube
• Two dashes Peychaud's Bitters

Method

Rinse a chilled old-fashioned glass with the absinthe, add crushed ice, and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the lemon peel for garnish.

Notes

Note: The original recipe changed in the latter part of the 19th century. Rye whiskey was substituted when cognac became difficult to obtain.[2]