Sazerac

Directions

1. 1
   Pour the Absinthe Bitters into a rocks glass.
2. 2
   Swirl it around until the inside of the glass is completely coated, then discard the excess.
3. 3
   Place in the freezer to chill.
4. 4
   Place both sugars in the bottom of a mixing glass and saturate them with the Peychauds and Angostura bitters.
5. 5
   Muddle the sugars and bitters into a consistent paste.
6. 6
   Add the whiskey and stir gently.
7. 7
   Add large cold ice cubes and stir for 40 revolutions.
8. 8
   Strain into the seasoned rocks glass and garnish with a lemon twist.
9. 9
   Dominant Flavors: whiskey with citrus on the nose
10. 10
    Body: full with high alcohol content
11. 11
    Dryness: medium
12. 12
    Complexity: high with subtle complexity
13. 13
    Accentuating or Contrasting Flavors: anise with spices from bitters coating the whiskey
14. 14
    Finish: lingering with anise overtones
15. 15
    Glass: rocks