Sazerac Cocktail

(Disclaimer: Ok, I know this isn't a bourbon recipe, but the sazerac is So good I had to include it.)

Ingredients:

• 2 oz rye whiskey
• 1/2 oz homemade simple syrup (historically a sugar cube is used but I prefer simple syrup)
• 3 dashes Peychaud's Bitters
• Absinthe or Absinthe substitute
• Lemon peel, for garnish

Instructions:

1. Prepare the Homemade Simple Syrup:
   • Combine equal parts water and granulated sugar in a saucepan.
   • Heat over medium heat, stirring until the sugar dissolves.
   • Remove from heat and let it cool. Bottle and store in the refrigerator.
2. Chill the Glass:
   • Begin by chilling an old-fashioned glass in the freezer or by filling it with ice water.
3. Mix the Sazerac:
   • In a separate mixing glass, combine 2 oz of rye whiskey, 1/2 oz of the homemade simple syrup, and 3 dashes of Peychaud's Bitters.
4. Stir and Strain:
   • Fill the mixing glass with ice and stir well, ensuring the ingredients are thoroughly chilled and properly diluted.
   • Discard the ice from the chilled old-fashioned glass.
5. Absinthe Rinse:
   • Add a small amount of absinthe or absinthe substitute to the glass, swirling it around to coat the interior. Discard any excess. (You could also use an atomizer spray bottle to coat the inside of the glass) 
6. Final Assembly:
   • Strain the impeccably mixed whiskey concoction from the mixing glass into the prepared old-fashioned glass.
7. Garnish:
   • Express the vibrant oils from a lemon peel over the drink by giving it a twist above the glass.
   • Optionally, run the peel along the rim for an added citrus aroma.
   • Drop the lemon peel into the glass as a final garnish.
8. Sip and Savor:
   • Enjoy the rich and aromatic symphony of this classic New Orleans cocktail. The marriage of rye, bitters, and a hint of anise from the absinthe is now elegantly balanced with the subtle sweetness of a perfectly measured 1/2 oz of homemade simple syrup. Cheers to your perfectly balanced Sazerac!