Sazerac
Ingredients
- 50 ml cognac
- 10 ml absinthe
- 2 dashes Peychaud's Bitters
- 1 sugar cube
Total: ml
Recipe
- Pour the absinthe inside a Nick & Nora glass to completely coat the inside
- Discard and set the glass aside
- Pour the sugar cube, the Peychaud's Bitters and the cognac into a mixing glass
- Add ice
- Stir gently
- Strain into the previously coated glass
Garnish
- Add 1 lemon zest inside