Cocktail of the Day: Sazerac

So, of course I made this with Rittenhouse instead (because I love it and I'm going to hoard it now that it's unavailable until February).  This is such a tasty classic cocktail.  I had to make one of these when I was behind the bar at Alembic the other night and I had honestly never made or tasted one before.  I used their formula that night, but this one above is adapted from the Gary Regan recipe:

In a pint glass give 4 hefty dashes of Peychaud's bitters

-add a 1/2 oz of sugar and 1/2 oz of water and stir until the sugar is COMPLETELY dissolved

-add in 2 oz of rye whiskey and fill with ice

-stir 30 times gently

-in a chilled glass pour a bit of absinthe and swirl until it coats the most of the inside

-strain the cockail into the glass and garnish with a lemon peel.

Mmmmmm.....doesn't that hit the spot?

-David Driscoll