Ingredients
Small lump sugar
Dash of Angostura bitters
Dash of Peychaud's bitters
1 shot Rye whiskey, such as Jack Daniel's, about 1 1/2 ounces
Crushed ice
Herbsaint
Lemon peel
Preparation
Fill Sazerac glasses with ice cubes to chill.
Remove ice from one chilled glass. Place lump of sugar, dash of Angostura bitters, dash of Peychaud’s bitters, and a dash of water in glass. Mash together with muddler or back of a spoon. Add rye and crushed ice.
Remove ice cubes from remaining glass. Give glass 2 or 3 dashes Herbsaint, roll in hands, and empty over sink, letting Herbsaint drip out of glass.
Strain mixture into the glass coated with Herbsaint. Squeeze a small piece of lemon peel into drink. Rub rim of glass with peel and place in glass as a garnish. Serve immediately.
