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Sazerac
c. Recipe courtesy of Andrea Immer, Starwood Hotel and Resorts

Ingredients
3 dashes Peychaud bitters
3 dashes Angostura bitters
2-ounces bourbon
1-ounce simple syrup or 1 teaspoon sugar
Splash Ricard
Lemon peel garnish

Directions
In an ice-filled mixing glass, stir together 3 dashes Peychaud bitters,
3 dashes Angostura bitters, 2 ounces bourbon, and simple syrup or sugar. Into chilled rocks glasses,
add a splash of Ricard, swirl, and pour out. Strain the Sazerac into the chilled rocks glasses.
Garnish with lemon peels.

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