Sazerac

METHOD:

Combine the Wild Turkey, Jim Beam, Demerara syrup, and Peychaud’s bitters in a glass and stir with ice. Fill a rocks glass with crushed or pellet ice and coat the inside of the glass with the Herbsaint liqueur. Once the contents in the first glass have reached the proper water content, throw the crushed or pellet ice from the rocks glass out. Pour the whiskey mixture into the rocks glass and garnish with lemon zest.