On 9 Messidor, we celebrate wormwood! We’ll be making a sazerac with absinthe, Peychaud’s bitters and rye. Wikipedia has the origin of “sazerac” coming from the name of the brand of Cognac first used in the drink, Sazerac-de-Forge et Fils. The man importing the Cognac to New Orleans also ran an establishment called the Sazerac Coffee House wherein he first served the cocktail.

 

Sazerac 

3 ounces rye whiskey

1/4 ounce absinthe

1/2 ounce simple syrup

dash of Peychauds’ bitters

In an old fashioned glass, pour in the absinthe. Traditionally, you are to rinse the glass in the absinthe and then discard the remaining. Then, add the rye, simple syrup, bitters and ice. Mix with a spoon and enjoy!