Sazerac



Pour Ricard into a glass and swirl around to coat glass, discard any excess.
Place the sugar, Peychaud bitters, and water int othe glass and muddle with the back of a teaspoon.
Almost fill the glass with ice cubes.
Pour the bourbon over the ice cubes.

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  • 1 tsp Ricard
  • 1/2 tsp superfine Sugar
  • 2 dashes Peychaud bitters
  • 1 tsp Water
  • 2 oz Bourbon
  • 1 twist of Lemon peel