_The classic New Orleans Sazerac with a smokin' Orange County twist!
Ingredients
3ouncesrye whiskey or Martell VSOP Cognac
3/4ouncesimple syrup
Peychaud bitters to taste
Absinthe or absinthe substitute
Orange peel twist for garnish
Instructions
Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
In a separate mixing glass, muddle the simple syrup and Peychaud bitters together.
Add the rye whiskey and ice to the bitters mixture and stir.
Discard the ice in the chilled glass and rinse it with absinthe by pouring a small amount into the glass, swirling it around and discarding the liquid.
Strain the whiskey mixture from the mixing glass into the chilled old fashioned glass.
Light the orange peel and twist to release the oils into the drink.
Recipe Notes
Traditionalists will say that the lemon (or orange, in this case) twist should be squeezed over the drink to release its essence but that the twist should not be dropped into the glass itself. But it's totally up to you!