Sazerac recipe

1 tsp Ricard® pastis
1/2 tsp superfine sugar
2 dashes Peychaud® bitters
1 tsp water
2 oz bourbon whiskey
1 twist lemon peel

Pour ricard into a glass and swirl around to coat the glass; discard any excess. Place the sugar, peychaud bitters, and water into the glass and muddle with the back of a teaspoon. Almost fill the glass with ice cubes. Pour the bourbon over the ice cubes, add a twist of lemon peel, and serve.

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