Rye Sazerac

Build

¼ oz pastis to coat the inside of glass (6 dashes)

½ tsp sugar (2 dashes)

2 dashes Peychaud bitters, muddle with

¼ oz water (6 dashes)

2 oz rye (6 cl)

Several ice cubes

Stir

Serve in a rocks glass (6.0 oz)

Sazerac

Mint Highball: crème de menthe, ginger ale, lemon wheel, soda

Proprietary Danish cherry liqueur with brandy base produced since 1818 under various names such a...