Dating from around 1850, the Sazerac is known as one of the first "cocktails" known.It was my friend, Lippy from Austin, Texas, who turned me on to this, and let me tell you, it's a good one.
Originally a mix of cognac and absinthe, the modern Sazerac has a few different recipes, but this is how I mix mine:
First, chill a rocks glass. I usually put mine in the freezer for at least 30 minutes or you could pack it with ice for the same amount of time.
Once the glass is chilled, take a small amount of absinthe, just enough to coat the glass (I like Lucid, made in France and the first genuine absinthe to gain approval for legal distribution in the U.S.) and swirl it around the glass. If you have any absinthe left over (and you shouldn't if you can mix good), discard it (but shame on you for throwing away such a great thing).
In a shaker, mix a sugar cube, two shots rye whiskey and 5 to 7 dashes of Peychaud Bitters. Mix it in with the coated absinthe. Take a lemon peel, twist and garnish. Enjoy!
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