The Sazerac is a classic New Orleans cocktail, originally made with Cognac, and now mostly prepared with Rye.
2 parts Bulleit Rye
1-2 Sugar cubes
2-3 dashes Peychauds Bitters
Rinse or spritz a rocks glass with Herbsaint, and set aside. Place 1-2 sugar cubes into a mixing glass, and add bitters to soak cubes. Add rye and ice, and stir 20-30 seconds. Strain into your pre-rinsed rocks glass. Express lemon twist over the cocktail, rub the twist on the rim of the glass. Drop twist in the glass or discard.
Recipe made in honor of Ann Tunnerman (recipe provided by April Wachtel)