Original Sazerac

Serves 1. Recipe is from Joey Goar.

1 sugar cube

3 dashes of Peychaud’s Bitters

21/2 ozs. Cognac (I recommend Comandon VS)

1. In a pint glass, dash bitters onto the sugar cube and muddle. Add Cognac and stir with ice until the sugar dissolves.

2. Strain into a chilled highball glass and garnish with a lemon swath, expressing the oils onto the surface of the cocktail.