Sazerac
- 50ml Bulleit Rye
- 5ml La Fee NV Absinthe
- 3 dash(es) Peychaud's Aromatic Cocktail Bitters
- 1 spoon(s) Sugar (or sugar cube)
Muddle sugar with bitters seperately, add rye, stir. Use absinthe to rinse glass, discard excess, fill with rye mix