The Classic Sazerac

I'm pairing my crab boil with the classic Sazerac, not only because it also originates from New Orleans, but because it just tastes so good together. I love the floral and earthy aromas of this cocktail and the hint of wormwood. The bright citrus scent of the lemon oils helps cut through the richness of the crab and sausage. And the spicy sweetness of the rye whiskey molds well with salty heat from the flavors of the seafood.

THE GOODS:

2 1/2 oz of rye whiskey

1 sugar cube

2 dashes of Peychaud's Bitters

1 dash of Angostura Bitters

Splash of Absinthe

lemon peel

THE METHOD:

1. In a rocks glass, muddle the sugar cube with a splash of water until the it's completely dissolved.

2. Add a few ice cubes to the glass along with your Peychaud's, Angostura, and the rye whiskey. Stir well.

3. Roll a few drops of absinthe around in a second, chilled rocks glass until the inside is thoroughly coated. Pour off the excess.

4. Strain the contents of the first glass into the second. Garnish with a lemon peel.