Piquant Armagnac Sazerac

Ingredients

• 1/8 ounce absinthe mixed with 1/8 ounce ancho chile liqueur, in an atomizer
• 1 ounce Armagnac
• 1 ounce bonded rye whiskey
• 3/4 teaspoon simple syrup
• 4 dashes of Peychaud’s bitters
• 2 dashes of Angostura or Abbott’s bitters
• Ice
• 1 lemon twist and 1 dried ancho chile skewered on a pick, for garnish
• 1 cup Demerara sugar
• 1/2 cup water

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