Sazerac

The pride of New Orleans. A beautiful drink that takes a bit of work.

2 oz. Rye (Sazerac)
1 cube or 1/2 teaspoon sugar
4 dashes Peychaud bitters
Splash Absinthe* (preferably Herbsaint)

Fill a rocks glass with ice. In another rocks glass, combine sugar, bitters, and a splash of water. Muddle the sugar until completely dissolved. This will take a little while and don't worry if there are still a few sugar crystals still swirling around. Add the rye, fill glass with ice, and stir for about 20 seconds. Discard the ice from the first glass and add a splash of Herbsaint. Swirl the Herbsaint around the glass, completely coating the interior, and discard any excess. Strain the contents of the rye-filled glass into the Herbsaint-coated glass. Twist a nickel-sized slice of lemon peel over the liquor and wipe the peel around the rim of the glass. Add the peel and serve.

*Any anise-flavored liquor will work, but Herbsaint or a proper absinthe is best. Pernod or Ricard can work in a pinch.

Enjoy.