The Sazerac is one of America’s greatest cocktail creations. Yes, I said it.  It’s a timeless classic that people still order from me today and it’s one of those cocktails I drink at home frequently.  Originally imported Cognac was the main ingredient in the recipe.  As the phylloxera beetle devastated European vineyards, Brandy and Cognac increased in price and New Orleans bars didn’t want to pay the steep prices.  Where could bartenders turn to?  Local Rye and Bourbon Whiskies were being produced and the spicy character of the Rye Whiskey fit the bill.

• 2 oz Rye Whiskey
• 1/4 oz (Bar Spoon) Absinthe
• Sugar Cube
• 3-5 Dashes of Peychaud’s Bitters
• Lemon twist for garnish

Take a mixing glass and combine the sugar cube and bitters.  Muddle the two and mix them together.  Grab an old fashioned glass and pour the Absinthe into the glass and swirl it around to coat the inside.  Discard the excess.  Then add in 2 oz of Rye to the bitters and sugar.  Add ice and stir for 10-15 seconds until well chilled.  Strain the spirits into the old fashioned glass and twist the lemon peel over the top.  Who knew history tasted so good?