Chris McMillian’s Sazerac

from Punch (http://punchdrink.com)

Ingredients

• 2 ounces rye whiskey
• 2 ounces rye whiskey
• 1 splash water
• 1 splash water
• 1 white sugar cube (or 1/2 teaspoon sugar)
• 1 white sugar cube (or 1/2 teaspoon sugar)
• 4 dashes Peychaud's bitters
• 4 dashes Peychaud's bitters
• 1 dash Herbsaint or Pernod
• 1 dash Herbsaint or Pernod

Garnish: lemon peel

Directions

1. In a mixing glass, muddle sugar, bitters and water until sugar is completely dissolved.
2. Add rye whiskey and ice, and stir to chill.
3. Pour Herbsaint or Pernod into a chilled rocks glass. Rotate the glass to coat the interior, then pour out any excess.
4. Strain whiskey mixture into prepared glass.
5. Express lemon peel over the top of the drink to release essential oils, then use peel to garnish.