Sazerac

An absinthe-tinctured, savor-it-slowly cocktail straight from New Orleans. —Erika Kotite

Makes 1

• 2ounces rye whiskey
• 1/4ounce simple syrup
• 3dashes Peychaud bitters
• Ice
• 1barspoon Herbsaint or absinthe (sub Pernod in a pinch)
• Lemon twist

1. Combine whiskey, simple syrup, and Peychaud bitters in a shaker filled partway with ice. Stir well.
2. Pour absinthe in a rocks glass and swirl to coat. Pour out excess.
3. Strain contents of shaker into the glass.
4. Rub rim of glass with lemon twist and discard.

http://food52.com/recipes/21131-sazerac