Two gentleman at a bar sipping on a dark-orange-hued cocktail called the Sazerac. One gentleman stares in awe on the left while the other savors the smell on the right.

A light blue tropical drink cartoon with a straw and a citrus wheel

Ah the Sazerac. A sort of improved cocktail contemporary takes the absinthe up a notch by coating an entire glass with it! You essentially take the historical lovechild of an Old Fashioned and the Improved Cocktail to land on this lil' number.

It's potent, and takes a bit of patience to appreciate (speaking from personal experience). A nice takeaway from this drink is how to use Peychaud's bitters which are a more fruity alternative to Angostura (which I find has a very spice-forward cinnamon flavor)

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The Sazerac

Rinse glass with Absinthe (Vieux Carré)
1-2 small sugar cubes
5 dashes of Peychaud's Bitters
2 oz (59 ml) Rye Whisky (Rittenhouse Bottled-in-Bond)

Method: Rinse entire glass with absinthe, and muddle together sugar cubes with bitters (taking care not to scrape the absinthe from the sides of the glass). Pour in the whisky and stir with a cube until chilled.

Garnish: Expressed lemon peel around rim (or a maraschino cherry)

Credits: Imbibe! David Wondrich, pg 242

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