Sazerac

Put crushed ice in a rocks glass and pour absinthe into it.

Put a sugar cube at the bottom of the mixing glass.

Pour the bitters on it and crush the sugar with a pestle.

Add ice to the mixing glass, pour brandy and mix everything.

Drain the contents of the cooled and aromatized absinthe rocks glass.

Filter the contents of the mixing glass into the rocks glass.

Decorate the glass with a spiral of lemon peel.

A pharmacist of French origin named Antoine Amédée Peychaud settled in New Orleans in 1793. In 1838, he launched a bitter based on gentian called Peychaud’s for sale. Locals got into the habit of adding a few drops of this bitter to brandy. Later, in 1859, Louisiana brandy importers “Sazerac” opened a cafe named The Sazerac Coffee House in New Orleans. They served a cocktail there made of brandy and a small amount of Peychaud’s bitters.