Sazerac

• GLASS: Highball

• GARNISH: Lemon peel

Ingredients	Amount
Sazerac Rye	3 oz
Herbsaint	1/4 oz
Peychaud's	4 dash
Sugar cube	1

Procedure

1. put sugar cube and bitters in mixing crystal, muddle gently

2. Add remaining ingredients and top with plenty of ice

3. Stir for 30 seconds

4. Strain over king cube in a highball glass

5. Garnish with expressed lemon peel