The Sazerac

My husband and I sat in the Carousel Bar of the Hotel Montelena one night and ordered one of these in homage to Hemingway. This is another drink that packs a wallop. Some bartenders swap out cognac for whiskey, and any bitters will do. From what I’ve read, this is the unofficial cocktail of New Orleans.

Serves two

• 4 oz Woodford Reserve Rye

• 4 dashes Peychaud’s Bitters (or Angostura in a pinch)

• Absinthe

• 1 sugar cube

• Lemon twist for garnish per cocktail

• Ice

Chill a tumbler by filling it with ice. Set aside. Place the sugar cube in a mixing glass, soak the sugar cube with the bitters, and muddle it enough to crush the cube. Add the whiskey and stir. Dump the ice out of the tumbler and rinse it with a small amount of Absinthe. Swirl the liquor around the glass and discard. Pour the whiskey/sugar mixture into the absinthe-rinsed glass. Squeeze the lemon twist gently over the glass, enough to release its oils. Use as a garnish on the rim.