Watch this video from the 2008 San Francisco Cocktail Week to learn more about the Sazerac cocktail and why its important to people even outside New Orleans where it was created.2 barspoons absinthe3-4 dashes peychauds bitters2 ounces rye whiskey1 sugarcubeSwirl the absinthe around a small, chilled cocktail glass. If you're something like me, you love absinthe and don't want to pour it out. Let it settle in the bottom of the glass. Next, put the sugarcube in the bottom of a mixing glass, and douse it with the Peychaud's bitters. (Amadee Peychaud was an apothecary who created this kind of bitters in New Orleans about 2 centuries ago). Add the whiskey and some ice, then stir well. (about 45-60 seconds, at least). Strain the drink into the absinthe rinsed glass. Garnish with a twist of lemon. Drink up and toast the Saints!