On a steamy New Orleans street called Rue Royal, in the early 19th century, a descendant of escaped slaves assembled a surprising mix of ingredients to make a cocktail that would outlast fads, floods, and whatever else his town could dish out. Antoine Peychaud's original elixir was a combination of Cognac, from Sazerac de Forge et Fils in France, and bitters made by Peychaud himself. Today the cocktail has evolved into a sublime mixture of rye whiskey, absinthe, bitters, lemon peel, and a hint of sugar, served very cold. Thanks to the much-publicized lift on the absinthe ban in this country—and the Louisiana state legislature's recent passage of a law making the Sazerac the official cocktail of New Orleans—there's never been a better time to stir one up.
—Heather John