Sazerac

Sazerac: 1/2 teaspoon absinthe; 1/2 teaspoon simple syrup; 1 dash Peychaud's bitters; 2 ounces rye whiskey; Garnish: Lemon twist; Coat a chilled rocks glass with Absinthe (or a substitute such as Herbsaint, Pernod, ...). Pour out any excess. To a separate glass, add bitters and syrup. You can use a single sugar cube instead of simple syrup, in which case you would now muddle this to dissolve. Add to this second glass some ice, and the whiskey, and stir to chill. Strain into the first glass.

The Sazerac is a fairly old cocktail originating in New Orleans. Some will try to convince you that it was the "original" cocktail, and how the very name "cocktail" was part of its mythos. Such stories, as tantilizing as they might be, are unfortunately wrong. The history of the Sazerac cocktail is tied up in the "Sazerac House" of New Orleans. Technically, it is just a slight modification of the "Old Fashioned".