Our version of the Sazerac, with Australian Absinthe, New York Rye and Bourbon and the sweet and fragrant young Laballe Ice Armagnac. 10 ml Jezebel Absinthe20 ml Laballe Ice20 ml Kings County Empire Rye20 ml Kings County Bourbon10 ml Sugar Syrup3 dashes Peychaud's Bitters1 dash Angostura Bitters Fill a rocks glass with ice and absinthe, top with about 70 ml water and allow to stand while you combine the other ingredients in a mixing glass with ice and stir. Empty the rocks glass, strain contents of mixing glass into rocks glass. Express lemon oil over the top and discard.