Classic Sazerac

INGREDIENTS

• 1.5 oz.Bird Dog Strawberry Whiskey

• 4 Dashes Peychaud’s Bitters

• 0.5 oz. Simple Syrup

• Herbsaint Anise-Flavored Liqueur

• Lemon Peel (garnish) 

INSTRUCTIONS

1. Fill one rocks glass with ice and set it aside to chill.

2. In a second rocks glass, mix Bird Dog Strawberry Whiskey with bitters and simple syrup.

3. Fill the glass with ice and stir until mixed and well chilled.

4. Dump the ice from the first glass and spray two pumps of Herbsaint from an atomizer into the glass, swirl to coat and dump the excess Herbsaint.

5. Strain the contents of the second glass into the chilled, Herbsaint-coated glass.

6. Drape lemon peel on the side of the glass.