Rye-based

Sazerac

Widely credited as one of the oldest American cocktails, and New Orleans' official city drink by local ordinance. Originally made with cognac before rye took over after a phylloxera outbreak devastated French vineyards in the late 1800s.

Ingredients

2 ozRye whiskey
1Sugar cube
3 dashesPeychaud's bitters
a rinseAbsinthe (or Herbsaint)
1, expressed, not dropped inLemon peel

Glassware Rocks glass (chilled, served without ice)

Method

Chill a rocks glass. Rinse it with absinthe, swirling to coat the inside, then discard the excess.
In a separate mixing glass, muddle the sugar cube with the bitters, then add rye and ice and stir until well chilled.
Strain into the absinthe-rinsed glass (no ice — the Sazerac is traditionally served up in a chilled rocks glass).
Express the lemon peel over the drink and discard it; don't drop it in.

What to Look For

Traditionally built on rye rather than bourbon, and the spice and pepper of a high-rye mash bill plays directly against the anise from the absinthe rinse. Because it's served without dilution from ice, proof matters even more here than in a standard stirred drink.

Proof range: 100–125
Style: High-rye
Price tier: splurge