The Sazerac

gistfile1.txt

You'll need:

- Old Fashioned glasses, two of
- Sugar cubes, two of
- Peychaud's Aromatic Cocktail Bitters, one bottle of
- Ice, enough to fill both glasses
- Water, one oz of
- Rye whisky, two oz of
- St. George Absinthe Verte, 0.333oz of
- Lemon, one twist of
- A mudling device, one of
- A strainer

Fill one glass with ice and add water until it flows over.  Stir
until quite cold. Let sit.

Consider the nature of nature.

Put sugar cubes in empty glass and splash with bitters liberally
until both cubes are saturated all the way through. Muddle until
sugar is mostly disolved into the bitters. Add 1oz water. Muddle
until sugar is fully disolved.

Fill sugar/bitters/water glass with ice. Add 2oz Rye. Stir until
quite cold.

Dump ice/water glass when sufficiently cold (*really* cold). Add
0.333oz Absinthe immediately.  Hold glass horizontally  and spin
until inside is fully rinsed. Let Absinthe drizzle out over lip.

Strain  all ice from sugar/bitters/water/rye mixture  into  cold
glass. Peel lemon over glass such that the oils that spurt enter
and coat the drink top. Run lemon peel over edge of glass. Twist
over glass until all oils are extracted. Add lemon peel to glass
or discard according to your constitution.

Consume.