Dillon's Sazerac



1. In a mixing glass, muddle the sugar cube with a few drops of water.

2. Add the Rye Whisky, bitters and ice.

3. Add the Absinthe to a rocks glass and swirl it to evenly coat the glass. Discard the excess.

4. Strain the cocktail into the rocks glass with fresh ice.

5. Garnish & enjoy!

** since we are doing an all-Dillon's version of the classic Sazerac, the colour will be a touch lighter than if you were using Peychaud's Bitters.