1½ oz. Sazerac Rye Whiskey
1 sugar cube
3 dashes Peychaud’s Bitters
¼ oz. Herbsaint
Lemon twist
Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass, place a sugar cube and add three dashes of Peychaud’s Bitters to it. Crush the sugar cube. Add 1.5 oz Sazerac Rye Whiskey to the glass with the Peychaud’s Bitters and sugar. Add ice and stir. Empty the ice from the first glass and coat the glass with .25 oz Herbsaint. Discard the remaining Herbsaint. Strain the whiskey/bitters/sugar mixture from the glass into the Herbsaint-coated glass and garnish with a lemon peel.
