- 1 1/4 oz. Sazerac Rye
- 1 1/4 oz. cognac
- 4 dashes Peychaud’s bitters
- 1 dash Angostura bitters
- 1 sugar cube
- 1 splash Lucid Absinthe
- lemon peel
Pour a splash of absinthe in a chilled old fashioned glass and swirl it around to coat the inside (known as an absinthe wash) then discard the absinthe and set the glass aside. Muddle the sugar cube in with the bitters in a mixing glass. Add the rye and cognac with some ice, then stir. Strain the mixed ingredients into the old fashioned glass. Slice off a piece of lemon peel and twist it over the glass to express the juice, then discard and enjoy.
- If you're too lazy or don't have the materials available to muddle a sugar cube, you can substitute a little bit of simple syrup (somewhere between 1 tsp. and 1/4 oz.) but I don't recommend it.
- Ice. Some people would balk at the thought of putting ice in a Sazerac, but big ice blocks are pleasant in these types of beverages, so I tend to look the other way on this particular issue.
- There is a lot of room for experimentation with regards to bitters. I've seen recipes calling for up to 4 dashes of Peychaud's and 1 of Angostura but I've also seen as low as 2 dashes of Peychaud's with no Angostura and everything in between. Feel free to try different combinations here as your mileage may vary.
- Lastly, the cognac choice is up for grabs. I'm currently using Rémy Martin VSOP, but I am not familiar enough with the cognac flavor profile to recommend anything in particular.