Taste of Big Easy - Sazerac
This is the granddaddy of absinthe cocktails. New Orleans pharmacist Antoine Peychaud first whipped up his proprietary mixture of cognac and bitters in the mid-nineteenth century. It eventually evolved into a whiskey drink with a signature absinthe rinse. To this day, you can walk into just about any bar in New Orleans and get a Sazerac. This particular recipe comes from Chris Hannah of the French 75 Bar, one of the city’s most revered cocktail spots. Get the recipe!