Sazerac Recipe: New Orleans' Iconic Cocktail

Chill a rocks glass by filling it with ice and water and set it aside to cool.

Pour 0.25 oz absinthe into the chilled glass, swirl to coat the interior, then discard the ice water and any excess absinthe.

In a mixing glass combine 1 tsp simple syrup with 2 dashes Peychaud's bitters and stir briefly to integrate.

Add 2 oz rye whiskey and plenty of ice to the mixing glass, then stir until well chilled and properly diluted, about 20–30 seconds.

Strain the chilled spirit into the prepared rocks glass without ice.

Express the lemon peel over the drink to release oils, wipe the rim with the peel, and drop it into the glass as garnish.