Mister Bitters – The Sazerac – absinthe rinse

Originating in the French Provinces of New Orleans, the traditional Sazerac was mixed with cognac and Peychaud’s bitters. As Cognac became unavailable due to the Phylloxera virus sweeping French grape vines, New Orleans residents switched to the more readily available Rye Whiskey. Today it can be made with either cognac or rye, or in the case of the New York Sazerac, which is a late 20th century twist on the classic, half and half.