New to absinthe? This classic cocktail is for you.
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Champion drinker Ernest Hemingway claimed to have invented the Death in the Afternoon, a risky pairing of absinthe and Champagne, himself. His exact instructions suggested adding iced Champagne to a jigger of absinthe until it attained “the proper opalescent milkiness,” then proceeding to drink three to five of the cocktails in one sitting.
One of America’s earliest cocktails, the Sazerac is a homegrown New Orleans specialty. Peychaud’s Bitters are a key element and were created by Antoine Peychaud, a French Quarter pharmacist, who invented the cocktail in the 1830s. The Sazerac was originally made with cognac, but an insect epidemic destroyed many French vineyards and resulted in the lasting switch to rye whiskey.