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Sazerac by Savory
Booze
2 parts Rye whiskey
A splash of Absinthe
Mixers
A splash of Peychaud bitters
Garnishes
sugar cube
Directions
1 cube of sugar
2 dashes Peychaud's Bitters
2 oz rye whiskey or cognac
Herbsaint, Absinthe, or Ricard Liqueur

Dissolve sugar in bitters and a splash of water. Stir with whiskey or cognac and ice. Strain into an Herbsaint-coated glass. Lemon twist.
Rating
N/A


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