Sazerac

New Orleans' own, from the 1850s — originally with cognac, rye since the 1870s. Served without ice in an absinthe-rinsed glass; Peychaud's bitters make it red-tinged, anise-scented and bone dry.

Not in stock: Absinthe, Peychaud's bitters.

1. Rinse a chilled old-fashioned glass with

   rinserinserinserinse

   Absinthe— not in stock

2. Add to a mixing glass

   60 ml120 ml180 ml240 ml	Rye whiskey— not in stock
   10 ml20 ml30 ml40 ml	Sugar syrup (2:1)— not in stock
   3 dashes6 dashes9 dashes12 dashes	Peychaud's bitters— not in stock

3. Stir with cubed ice for 20–30 seconds

4. Strain into the glass, no ice

5. Garnish with lemon zest twist (discarded)