Sazerac

50 ml (~1.5 oz) rye
10 ml (~0.25 oz) absinthe
1 sugar cube
2 dashes Peychaud’s

🧃🧃🧃

Notes

Originally cognac instead of rye

In 1889 Thomas Handy recorded the recipe for the cocktail

The Sazerac seemingly needed to become Louisiana's official state cocktail in 2008 before it got recognized by the IBA.