Named America’s first cocktail Sazerac was created back in the early 1800's. Antoine Peychaud created the drink in a French Quarter bar and named it for his favorite French brandy, Sazerac-de-Forge et fils. In 1870, the drink was changed when American Rye whiskey was substituted for cognac, and a dash of absinthe was added by bartender Leon Lamothe, and today he is now regarded as the Father of the Sazerac. In 1912, absinthe was banned, so Peychaud substituted his special bitters in its place.

Best place to enjoy this drink. Try the Sazerac Bar in the Fairmont Hotel, where celebrities, locals, and tourists all gather to drink.

2 1/2 ounces rye whisky (Sazerac Rye )
2 dashes Peychaud's bitters
1 dash Angostura bitters

In an old-fashioned glass muddle a sugar cube with a few drops of water. Add several small ice cubes and the rye whiskey, Peychaud's bitters, and Angostura bitters. Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe until its inside is thoroughly coated, pouring off the excess. Garnish with a twist of lemon peel