Created in 1859 in New Orleans, the Sazerac was promoted as a way for apothecary Antoine Peychaud to sell his bitters. The drink owes its name to its original main ingredient, Sazerac de Forge et Fils cognac. Over time, the Big Easy's bartenders replaced the cognac with rye whiskey and created an American original.
2 oz rye whiskey
3 dashes Peychaud's
splash of absinthe
1 sugar cube
Sean Kenyon at Steuben's, 523 E. 17th Ave., 303-830-1001