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Autumn Sazerac
Serves 1
-- ½ ounce absinthe
-- 2 ounces rye whiskey
-- ¼ ounce spiced simple syrup 
-- Peychaud’s bitters
-- Angostura bitters
-- Lemon peel, for garnish

Pour absinthe into an old-fashioned glass, swirl to coat, and discard liqueur; fill glass with ice. Fill a cocktail shaker with ice, then add rye, spiced simple syrup, 2 dashes Peychaud's bitters, and 1 dash Angostura bitters. Discard ice in glass; strain cocktail into glass. Rub the rim with lemon peel and drop into cocktail as garnish. Courtesy of Diana Yen.