A Sazerac variation with smoke and spice from Thomas Waugh during his time at NYC’s Death & Co The spicy rye has some subtle dark fruit notes that pair nicely with the toffee and peat notes in the Scotch while the dashes of bitters and absinthe dry things out a bit and add to the spice 1.5 oz Rye Whiskey (bottle like Rittenhouse that is 100 proof is best to avoid being overpowered) .5 oz Islay Scotch (Laphroaig, Lagavulin, etc; no need to be older than 10 yrs) 1 Tsp Rich Simple Syrup (2 parts Demerara or Turbinado sugar: 1 part water) 2 Dashes Absinthe (about 6-8 drops in a dash) 2 Dashes Peychaud’s or Bitter Truth Creole Bitters Stir with ice and strain into a chilled double rocks glass. Spritz with Islay Scotch (can also rinse glass with small bit, then discard, but spritzing is more efficient). Garnish with a lemon twist