Sazerac

The traditional Sazerac was originally made with Cognac, but a mid-19th century rye whiskey substitution - driven by the phylloxera epidemic that devastated French vineyards - became the standard.

1. 1

   Place an old-fashioned glass in the freezer or fill it with ice water to chill.

2. 2

   In a separate mixing glass, muddle the sugar cube with 2 dashes of Peychaud's bitters until dissolved.

3. 3

   Add the rye whiskey and a large handful of ice to the mixing glass.

4. 4

   Stir for 20–30 seconds until well chilled and properly diluted.

5. 5

   Discard the ice (or ice water) from the chilled old-fashioned glass.

6. 6

   Add the absinthe to the chilled glass, swirl to coat the interior, then discard any excess.

7. 7

   Strain the stirred cocktail into the absinthe-rinsed glass.

8. 8

   Express a lemon zest over the surface to release its oils, then run it around the rim and place it on top to garnish.