Sazerac

Steps

1. 1

   Pour a splash of absinthe into your serving glass and swirl it around to coat the inside. Pour out the excess so only a thin film remains — you want the aroma, not a mouthful of licorice.

   

   !Leaving too much absinthe in the glass overpowers the whiskey completely.

2. 2

   Drop the sugar cube into your mixing glass and add the 2 dashes of Peychaud's bitters. Add a splash of water and muddle or crush the cube until it dissolves into a paste.

   

   !Not dissolving the sugar fully leaves gritty granules at the bottom of the drink.

3. 3

   Pour the 50ml of rye whiskey into the mixing glass with the sugar and bitters. Fill the mixing glass about three-quarters full with ice and stir steadily for about 20 seconds until the outside of the glass feels cold.

   ~20s

   

   !Stirring too fast or chipping the ice makes the drink cloudy and waters it down too much.

4. 4

   Hold a lemon peel over the rinsed serving glass and give it a good twist to spray the citrus oils across the surface of the empty glass. Rub the peel along the rim, then set the peel aside.

   

   !Dropping the peel into the drink makes it taste like lemon cleaner instead of a subtle aroma.

5. 5

   Place the Julep strainer over the mixing glass and strain the chilled whiskey into the absinthe-rinsed, lemon-oiled serving glass. Serve it right away while it's cold.

   

   !Letting the drink sit too long before serving lets the ice dilution warm it up.