Sippin' Sazeracs

When I was in New Orleans earlier this year, I had my very first Sazerac, and I was surprisingly thrilled with the taste. Of course, the fact that I tried one at The Sazerac Bar in the historic Roosevelt Hotel could have had something to do with it -- these folks know a thing or two about mixology. After all, this is where the bar's namesake drink (and some say, America's first cocktail) was invented way back in the late 1800s.

Here's how to make one:
Sazerac
2 oz. rye whiskey
3 dashes Peychaud's bitters
1 splash Herbsaint (a New Orleans-made absinthe substitute)

Evenly coat the inside of a chilled old-fashioned glass with Herbsaint. Shake rye and bitters with cracked ice. Strain into prepared glass. Garnish with a lemon twist.

Want to learn more? Check out this video from CHOW.com.