Forget the Hurricane. The Sazerac is what you should drink in New Orleans. 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 The Sazerac was originally made with cognac, but an insect epidemic destroyed many French vineyards and resulted in the lasting switch to rye whiskey.
Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
In a mixing glass, muddle the sugar cube and both bitters.
Add the rye, fill with ice and stir.
Strain into the prepared glass.
Twist a slice of lemon peel over the surface to extract the oils and then discard.