Elegant Survival

Ice cubes, approximately five per drink (they will be strained out of the final product)

1 sugar cube or 1 teaspoon sugar

1/4 teaspoon Peychaud's bitters

1/8 teaspoon angostura bitters

1 teaspoon of  water

1/4 cup of  whiskey

2 teaspoons of Pernod Liquor (France)

1 small piece of lemon peel

Method:

 Fill a higball glass with ice. Place the sugar in a separate glass.

Pour the Peychaud and Angostura bitters, then the teaspoon of water over the sugar;  tap it with a spoon until sugar dissolves. Add ice and whiskey to the glass. Let this mixture stand, stirring  a few times, for five minutes. Dump out ice from the first glass; add Pernod. Strain whiskey mixture into the glass. Wring the lemon peel above the Sazerac cocktail and run it along the glass' rim.

~~M-J de Mesterton