The Sazerac hails from New Orleans and dates to the1800s.The cocktail requires just four ingredients: whiskey (we prefer our Cinn City Cinnamon Whiskey), simple syrup, Peychaud's Bitters, and Absinthe or an Anise liqueur.
2 oz Cinn City Cinnamon Whiskey
¼ oz Simple Syrup
3 drops Peychaud Bitters
¼ oz Absinthe (or Pernod)
Combine Cinnamon Whiskey, simple syrup, and bitters in a shaker with ice and stir. Pour Absinthe (or Pernod) and stir. Express the citrus oil over the glass and hang the peel on the rim. We took creative liberty and used an orange peel; you can also use a more traditional lemon peel.