Sazerac
- Absinthe, to rinse
- 1 sugar cube
- .5 tsp cold water
- 3 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
- 1.25 oz Coppercraft Rye Whiskey
- 1.25 oz cognac
- Lemon peel, garnish
Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube, water, and the Peychaud’s and Angostura bitters. Add the Coppercraft Rye and cognac, fill the mixing glass with ice. Stir until well-chilled and strain into the prepared glass. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.