Devils River Sazerac Ingredients:
1 sugar cube
Peychaud’s Bitters (to taste)
3 oz. Devils River Rye Whiskey
3 drops absinthe
Gather the ingredients. Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink. In a mixing glass, soak the sugar cube with Peychaud’s bitters and muddle to crush the cube. Add the Devils River Rye Whiskey and stir. Discard the ice in the chilled glass and rinse it with absinthe by pouring a small amount into the glass, swirling it around and discarding the liquid. Pour the whiskey mixture into the absinthe-rinsed glass. Garnish with a lemon twist.