Rum Sazerac

• 1 cube Sugar
• 1-2 dash Angostura bitters
• 2 oz White rum
• 1-2 dash Pernod
• Water
• Ice

Soak sugar cube in Angostura bitters. Crush it with a pestle in an old-fashioned glass. Add ice cubes, pour in rum, add a few dashed of Pernod and fill with water.