Sazerac

• 1⅔ oz cognac
• ⅓ oz absinthe
• 2 dashes Peychaud's Bitters
• 1 sugar cube

Recipe

1. Pour the absinthe inside a nick & nora to completely coat the inside
2. Discard and set the glass aside
3. Pour the sugar cube, the cognac and the Peychaud's Bitters into a mixing glass
4. Add ice
5. Stir gently
6. Strain into the previously coated glass

Garnish

• Add 1 lemon zest inside