Sazerac

• 1 tsp Ricard
• 1/2 tsp superfine Sugar
• 2 dashes Peychaud bitters
• 1 tsp Water
• 2 oz Bourbon
• 1 twist of Lemon peel

Pour Ricard into a glass and swirl around to coat glass, discard any excess. Place the sugar, Peychaud bitters, and water int othe glass and muddle with the back of a teaspoon. Almost fill the glass with ice cubes. Pour the bourbon over the ice cubes.