In the next installment of Drink History, bartender Jon Chaiet shows us how to make 'The Sazerac', a local New Orleans variation of a cognac or whiskey cocktail, named for the Sazerac de Forge et Fils brand of cognac brand.

Ingredients:
1/4 oz Absinthe, One sugar cube, 1 1/2 oz Rye whiskey or Cognac, Three dashes Peychaud's Bitters

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