Sazerac

This is an oldie and a goodie. It's dark and bitterly spicy with complex flavors. It really serves you well to make it with flavorful rye that will balance the Pernod and bitters.

• 3 oz. rye
• 1/2 tsp. Pernod
• 1/2 tsp. sugar
• 2 dashes Peychaud's bitters
• 1 tsp. water
• lemon twist

Pour Pernod into an old fashioned glass and swirl it to coat the inside of the glass. Add sugar, water and bitters. Muddle until the sugar is dissolved. Add ice and rye to the glass and stir. Garnish with a lemon twist.