The Sazerac is a historical cocktail from 19th-century New Orleans, featuring rye whiskey, sugar, Peychaud bitters, and an absinthe rinse. Known for its bold, aromatic character, it is served in a chilled glass. The Sazerac embodies the essence of classic American mixology and offers a taste of cocktail heritage.

• 60 ml rye whiskey
• 5 ml absinthe
• 1 sugar cube (or 5 ml simple syrup)
• 2 dashes Peychaud bitters
• Lemon twist (for garnish)

Rinse a chilled rocks glass with absinthe, swirl it around, then discard the excess.

In a mixing glass, muddle the sugar cube with a few drops of water (or use simple syrup).

Add rye whiskey and Peychaud bitters to the mixing glass.

Fill with ice, stir until well chilled. Strain into the absinthe-rinsed glass.

Garnish with a lemon twist, expressing the oils over the drink. Serve immediately.