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.
It’s easier to keep track of your drinks if you know how many full glasses you’re drinking.
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