Whiskey Sazerac

• 1/4 oz (7.5 ml) Demerara syrup

• 4-6 dashes of Peychaud's bitters

• 2 oz (60 ml) rye whiskey (or substitute cognac)

• 1 dash of absinthe, to rinse the glass

• Lemon peel

• Add the sugar to a mixing glass and soak with bitters.

• Muddle the sugar and then add the whiskey.

• Add ice and stir for 15 to 30 seconds.

• To a chilled old-fashioned glass, add a dash of absinthe.  Gently rotate the glass on an angle to coat the inside.

• Strain the drink into the prepared glass.

• Express lemon oils over the drink and discard the peel (or use as garnish).