This tongue-twister of a drink is a Sazerac with Sriracha bitters added (pronounced "sir-az-er-ac"). It has the same complexity of a regular Sazerac--official cocktail of New Orleans, holla--but with a really interesting lingering fire behind it.
2 1/2 oz rye
1 teaspoonful simple syrup
2 dashes Peychaud’s Bitters
2 drops Sriracha Bitters
1 dash absinthe
Coat a rocks glass with absinthe, swirl and toss out excess. Stir the remaining ingredients in a mixing glass. Strain into a rocks glass. Twist a strip of lemon peel over the glass and drop in. Top with Sriracha Bitters to taste.
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