Sazerac

The Sazerac was just named New Orleans' official cocktail.

Originally made with cognac, it's now commonly made with rye whiskey.

Recipe:

Chill a cocktail glass (or, more traditionally, a rocks glass) with ice

To shaker of ice add a glug of cognac or rye (I use cognac), 1/2 tspn of sugar syrup (or to taste), and a dash or two of bitters-- Peychaud if you can find it, or Angostura if not.

To chilled cocktail glass add a tspn of pastis, such as Ricard. Herbsaint, Pernod, or Sambuca are aceptable subsitutes. Twirl glass to coat inside with pastis, and expel extra.

Strain flavored cognac or rye into pastis-line glass.

Twist a freshly-cut piece of lemon peel over the cocktail, spraying the top with refreshing lemon peel oil. Add twist to glass, or not.

One is usually enough.

Here's rock and rolling songwriter/novelist Gad-About-Town Steve Morrison, ex-New Orlean, about to dig in.