Rum Cask Sazerac
- 2 oz Angel's Envy Rye
- 0.25 oz Demerara Syrup
- 3 dashes Peychaud's Bitters
- Absinthe rinse
- Lemon peel
Rinse a chilled rocks glass with absinthe. In a mixing glass, stir the rye, syrup, and bitters with ice until cold, then strain into the rinsed glass and express lemon oil over the top.
Serve in a rocks glass










