The Sazerac was first concocted in New Orleans in the 1850’s. As the story goes, a liquor importer named Sewell T. Taylor had, amongst his inventory, a Cognac brandy called Sazerac de Forge et Fils. He supplied this to a local bar called the Merchant’s Exchange Coffee House, whose owner took a fancy to it and started including it in a cocktail.
2 oz rye whiskey
3 dashes Peychaud's bitters
1/4 oz Absinthe
1 sugar cube
Fill a short glass with ice and set it aside. In a second glass, add the sugar cube and the bitters, making sure to soak the cube well. Muddle the sugar and bitters together until the sugar is dissolved, then add rye and stir. Discard the ice from the first glass, then add the absinthe to it and swirl it around (coating the inside of the glass). Pour out the excess absinthe (or just leave it in, if you like it!). Pour the mix from the second glass into the chilled glass. Twist the lemon peel over the glass, but don’t add it to the drink.