Sazerac Recipe

Ingredients

• 1 tsp Ricard pastis
  1/2 tsp superfine sugar
  2 dashes Peychaud bitters
  1 tsp water
  2 oz bourbon whiskey
  1 twist lemon peel

Pour ricard into a glass and swirl around to coat the glass; discard any excess. Place the sugar, peychaud bitters, and water into the glass and muddle with the back of a teaspoon. Almost fill the glass with ice cubes. Pour the bourbon over the ice cubes, add a twist of lemon peel, and serve.