Sazerac

INGREDIENTS

• 2 oz Deer Camp Rye Whiskey

• 1/4 oz Simple Syrup

• 3 Shakes of Peychaud’s bitters

• Absinthe rinse

DIRECTIONS

1. Swirl absinthe in chilled glencairn glass then empty

2. Add ice to mixing glass

3. Add all ingredients and stir to chill

4. Strain into prepared glass

5. Garnish with expressed lemon peel