Sazerac with Rye and an Absinthe Rinse

What you need

• 60 ml (2 oz) rye whiskey
• 1 sugar cube
• 3 dashes Creole bitters, the gentian and anise kind
• 1 tsp absinthe, for rinsing the glass
• 1 strip of lemon peel, cut from an unwaxed lemon

Method

Restated from the original video

1. 1

   Fill a rocks glass with ice and water and set it aside to chill.

2. 2

   Put the sugar cube in a mixing glass, shake the bitters over it and add 1 tsp of water.

3. 3

   Muddle until the sugar dissolves into a wet paste.

4. 4

   Add the rye, fill the mixing glass with ice and stir for 30 seconds, until very cold.

5. 5

   Empty the ice from the rocks glass. Pour in the absinthe, roll it around until the walls are wet, then tip out the excess.

6. 6

   Strain the drink into the rinsed glass, with no ice.

7. 7

   Squeeze the lemon peel skin side down over the glass to release its fragrance, rub it around the rim and discard it. Serve at once.

Imported from blossomtostem.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.