A close relative of the Old Fashioned, the Sazerac has been kicking around in one form or another since 1838 (and was trademarked in 1900 by Sazerac Co.). In 2008, it was crowned the official cocktail of New Orleans.

A well-made Rye Sazerac is indeed a tasty thing, full of spice and depth.

Ingredients

Absinthe, to rinse

1 Sugar cube

1/2 tsp Cold water

3 dashes Peychaud’s bitters

2 dashes Angostura bitters

45 ml Rye whiskey

45 ml Cognac

Garnish: Lemon peel

Steps

Rinse a chilled rocks glass with absinthe, discard the excess, and set aside.

In a mixing glass, muddle the sugar cube, water and both bitters.

Add the rye and cognac fill with ice, and stir until well-chilled.

Strain into the prepared glass.

Twist a slice of lemon peel over the surface to extract the oils and then discard.

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Disclaimer- Excerpts of this article have been sourced from liquor.com