Sazerac Cocktail

ice

3 dashes Peychaud s Bitters®

2 dashes Angostura Bitters®

1 sugar cube

1 cup ice cubes

2 fluid ounces rye whiskey

1 lemon peel

Fill a rocks glass with 1 cup ice and set aside to chill, about 5 minutes. Discard ice.

Combine Peychaud s Bitters, Angostura Bitters and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add 1 cup ice and whiskey. Stir until chilled and strain into the chilled glass.

Twist a lemon peel over the surface of the cocktail to extract the essence; discard lemon peel.