Sazerac

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   1. Chill 2 rocks glasses or old-fashioned glasses in the freezer. Meanwhile, make a simple syrup by putting sugar and 1/4 cup water into a small saucepan. Cover and boil over high heat, gently swirling pan over heat occasionally, until sugar dissolves, about 2 minutes. Transfer simple syrup to a small bowl and set aside to let cool completely.

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   2. Fill a cocktail shaker with ice cubes. Add rye, Peychaud's and Angostura bitters, and 2 tbsp. of the simple syrup (save remaining syrup for another use) and shake well.

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   3. Swirl 1 tsp. of the Herbsaint in each glass, coating insides with a thin film, and discard excess. Strain sazerac into glasses and garnish each with a strip of lemon zest.

No additional tips available.