Sazerac

• Cognac· not in your bar1 ¾ oz

  Or swap: Armagnac — more rustic, Brandy — any good brandy works

• Peychaud's Bitters· not in your bar2 dashes

  Or swap: Angostura Bitters — spicier, less floral

• Absinthe· not in your bar¼ oz

  Or swap: Pastis — softer anise, Pernod — lighter, sweeter

• Sugar Cube· not in your bar1

  Or swap: Simple Syrup — skip the muddling, Sugar — a teaspoon works

Instructions

1. 1

   Rinse a chilled old-fashioned glass with the absinthe.

2. 2

   Add crushed ice, and set it aside.

3. 3

   Stir the remaining ingredients over ice and set it aside.

4. 4

   Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass.

5. 5

   Add the lemon peel for garnish.

6. 6

   Rinse a chilled old-fashioned glass with the absinthe.

7. 7

   Add crushed ice and set it aside.

8. 8

   Stir the remaining ingredients over ice in a mixing glass.

9. 9

   Discard the ice and any excess absinthe from the prepared glass.

10. 10

    Strain the mixed drink into the glass.

11. 11

    NOTE: The original recipe changed after the American Civil War, Rye Whiskey substituted Cognac as it became hard to obtain.

12. 12

    Garnish with lemon zest.