This anise-scented libation was devised at New Orleans' Sazerac Coffee House in the mid-1800s. This recipe first appeared in our October 2011 issue, along with Rebecca Barry's article Whiskey Rebellion.
½ tsp. sugar 2 oz. Sazerac rye 2 dashes Peychaud's bitters 1 lemon peel twist 8 drops Herbsaint liqueur
Dissolve sugar in 1 tsp. water in a shaker; fill with ice. Add rye, bitters, and peel; stir to chill. Swirl Herb-saint in a rocks glass; discard. Strain rye mixture into glass. Serve alongside ice water.