The Sazerac



1 cube sugar

1.5 oz. Sazarec Rye Whiskey

1/4 oz. Herbsaint

2-3 dashes Peychaud's Bitters

Lemon peel


Pack an old-fashioned glass with ice. In a second old-fashioned glass, place the sugar cube and add the bitters to it, then crush the sugar cube. Add the whiskey to the second glass with the bitters and sugar. Empty the ice from the first glass and coat the glass with Herbsaint; discard the remaining Herbsaint, and pour the contents of the second glass into the first. 

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