Overhead Sazerac station arranged on a dark walnut bar

Ingredients

  • Cognac1⅔ oz
  • Absinthe⅓ oz
  • Sugar cube1 piece
  • Peychaud’s bitters2 dashes
  • Lemon peeloptional1 piece

Tools

  • Jigger
  • Mixing glass
  • Bar spoon
  • Strainer
  • Rocks glass

Also ready

  • Crushed ice for chilling
  • Ice for mixing