Sazerac

• 2 oz rye whiskey
• 1 demerara sugar cube
• 3 dashes Strongwater Riza Bitters
• 1 bar spoon of herbsainte or absinthe (for rinse)
• lemon peel for garnish

In a mixing glass, add bitters and sugar cube and muddle thoroughly. Add whiskey and ice, stir until chilled. Prepare cocktail glass with a rinse of absinthe or herbsaint and empty. Strain over fresh ice into the cocktail glass. Garnish with lemon peel twist.