Emerald Sazerac
- 2 oz Redwood Empire Emerald Giant Rye
- 1 barspoon Demerara syrup
- 3 dashes Peychaud's bitters
- Absinthe rinse
- Lemon peel express
Rinse a chilled rocks glass with absinthe and set aside. Stir the rye, syrup, and bitters with ice until chilled, then strain into the rinsed glass and garnish with a lemon twist.
Serve in a rocks glass









