Sazerac. Dan Toulgoet photo

A great classic that belongs in every barkeep’s repertoire.

• 1 tsp (approximately) absinthe or pastis
• 1 cube sugar or 1 tsp simple syrup
• 3 or 4 dashes Peychaud’s bitters
• 2 oz Cognac, rye whisky, or a mix of both
• Lemon peel for garnish

Rinse the inside of a chilled Old Fashioned glass with the absinthe and discard any excess. (Alternatively, you can spritz it with a small atomizer.)

In a separate mixing glass, muddle the sugar cube and bitters together; adding a drop or two of water helps dissolve the sugar. (Or just use simple syrup.) Add the brandy or whisky and ice; stir until sugar is fully dissolved and you’ve reached your preferred level of dilution. Strain into the chilled glass. Twist the lemon peel over the drink and drop it in. Serves 1.

—As prepared by Justin Taylor

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