Sazerac

Ingridients

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  2-3 dashes Peychaud's bitters
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  1-2 dashes Absinthe
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  9 cl Rye whiskey
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  2,25 cl Simple syrup
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  (recommended garnish) 1 twist Lemon

Procedure

1. Add all the ingrediens but the absinthe and lemon to a mixing glass with ice.
2. Stir it until the glass is cold, usual about 10 seconds.
3. Strain into a chilled champagne flute, rinsed with Absinthe.
4. Garnish with a twist of lemon. Serve it.