By special request, it’s The Sazerac: 1 teaspoon absinthe or pastis (Herbsaint, Pernod or Ricard) 1 teaspoon simple syrup 3 to 4 dashes Peychaud’s Bitters 3 ounces rye whiskey (Sazerac 6 year is a fine one) Chill an old-fashioned glass. … Continue reading The Sazerac