Light My Fire

Herbal, aromatic and deliciously bittersweet, the Sazerac cocktail is a New Orleans icon that’s crafted using a careful ritual, one that makes it testing but rewarding – perhaps the ultimate vintage cocktail recipe.
Fill a short glass with ice cubes.
Pour water into the ice-filled glass and leave to stand: the aim is to chill this glass, while preparing the drink in a second glass.
While the first glass chills, place a sugar cube into a second short glass and add four dashes of Peychaud's Bitters and two dashes of Angostura Bitters.
Using a muddler, press down on the sugar cube to dissolve it in the bitters.
Add two or three ice cubes to the glass.
Using a jigger, measure 60ml Bulleit Bourbon into the glass.
Using a bar spoon, stir the drink thoroughly until the sugar is all dissolved.
Pour away the ice and water from the first glass, leaving it chilled.
Pour a splash of absinthe into the empty glass and roll it around to coat the glass. Discard absinthe, so only a thin coating remains.
Use a cocktail strainer to strain the liquid into the absinthe-rinsed glass. Do not add ice.
Using a sharp knife, pare a thin strip of lemon peel zest. Snap to release the flavouring oils, then drop into the drink.
Get some grub in before or while you’re drinking – it slows alcohol absorption.
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