Drink: Sezerac

Laissez les bons temps rouler with this New Orleans original.

1 sugar cube
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
1 oz. Templeton Rye whiskey
1 oz. Remy Martin VSOP cognac
1 tsp.  Lucid absinthe
3 star anise pods
Place sugar cube in a mixing glass. Add Angostura and Peychaud’s bitters, then the rye whiskey and VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice, and stir until very cold (about 30 seconds). Rinse a brandy snifter with absinthe; discard. Strain cocktail using a slotted spoon into snifter. Garnish with star anise pods.

—Dan Keyport
Owner of Dolce Vita Wine Shop