Sazerac (with Angostura Bitters)
1 sugar cube
2 1/2 ounces rye whisky
2 dashes Peychaud’s bitters
1 dash Angostura bitters
Absinthia Absinthe Superieure
In an Old-Fashioned glass, muddle a sugar cube with a few drops of water. Add several small ice cubes and the rye whiskey, the Peychaud’s bitters, and the Angostura bitters.
Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe until its inside is thoroughly coated, pouring off the excess. Garnish with a twist of lemon peel (some insist that this be squeezed over the drink and discarded).