Sazerac (eng)

50 ml Cognac
10 ml Absinthe
1 Sugar Cube
2 Dashes Peychaud’s Bitters

Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice in a mixing glass . Discard the ice and any excess absinthe from the prepared glass, strain the mixed drink into the glass.

The original recipe changed after the American Civil War, Rye Whiskey substituted Cognac as it became hard to obtain.

Garnish with lemon zest.

Available two books of IBA Cocktails:

IBA 2020 Officiale cocktails

How to taste cocktail and spirits like a pro. IBA official cocktail 2011