According to Rob Chirico, author of the Field Guide to Cocktails, this iconic New Orleans cocktail dates to the 1850s, when it was served at the Sazerac Coffee House. American whiskey eventually replaced the brandy of the original. Rinsing the glass with absinthe gives the cocktail the right touch of herbal perfume without upsetting the balance—you can always substitute Pernod if you don’t happen to have a bottle of absinthe.
What to buy: Peychaud’s Bitters were created in New Orleans around 1830 by the Haitian apothecary Antoine Amédée Peychaud. They’re lighter, sweeter, and have a more floral aroma than angostura. You can find them at well-stocked liquor stores.
- 1 sugar cube
- 1 1/2 ounces rye whiskey
- 2 dashes Peychaud’s Bitters
- 1 dash angostura bitters
- 1 barspoon absinthe (or Pernod)
- Lemon peel
- 1Put the sugar cube in a mixing glass with just enough water to moisten it. Use the back of a barspoon to crush the cube.
- 2Add the rye, both bitters, and ice and stir until chilled, about 30 seconds.
- 3Add the absinthe to a chilled Old Fashioned glass. Turn the glass to coat the sides with the absinthe, then pour out the excess. Strain the rye mixture into the absinthe-coated glass.
- 4Twist and squeeze the lemon peel over the glass. Rub the rim of the glass with the peel, drop it into the cocktail, and serve.
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