Sazerac

• 1 teaspoon Herbsaint or Pernod
• 1 lump of sugar
• 3 to 4

Put the Herbsaint or Pernod in the glass and rotate until interior is completely coated with the liqueur. You may pour out the excess if desired. Put the lump of sugar in the bottom of the glass and splash the bitters over it. Crush the sugar with the back of a spoon, add a strip of lemon zest, and fill glass two-thirds full with dry, crushed ice. Pour the Bourbon over, give the glass a twirl,