Sazarac

Sazarac:

1 1/2 oz Brandy (Remy Martion VSOP Cognac)

1/2 oz Rittenhouse Rye

1 sugarcube (brown sugar if possible)

2 dashes peychaud's bitter

1 tsp water

1 drop of absinthe

Lemon peel

Chill a rocks glass with ice. Discard ice. Rinse out with absinthe, discard. In a mixing glass, dash bitters onto sugar cube and dissolve with water. Pour into rocks glass and add a couple ice cubes. Twist lemon peel over drink then add as garnish.