Triple Cask Sazerac
- 2 oz Milam & Greene Triple Cask Bourbon
- 0.25 oz simple syrup
- 3 dashes Peychaud's bitters
- Absinthe rinse
- Lemon peel for garnish
Rinse a chilled rocks glass with absinthe and set aside. In a mixing glass, stir the bourbon, simple syrup, and bitters with ice until cold, then strain into the rinsed glass and garnish with a lemon peel.
Serve in a glencairn glass










