Sazerac

• 1/2 tsp Pernod (or other Absinthe substitute)
• 1/2 tsp Simple Syrup
• 1 dash Peychaud bitters
• 2 ounces rye whiskey

Coat chilled old fashioned glass with Absinthe substitute (Herbsaint, Pernod...).
Pour out most of what remains, perhaps leaving a small puddle in the bottom of the glass.
Add bitters and syrup. You can use a single sugar cube instead of simple syrup, in which case you would now muddle this to dissolve.
Add Whiskey.
Garnish with a twist of lemon peel.

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