Peychaud's is a gentian-based bitters (referring to a genus of flowering plants), comparable to Angostura bitters, but with a lighter body, sweeter taste and more floral aroma. Peychaud's bitters is an important component in the Sazerac cocktail. It's an American classic, and a must-have for every serious bar. 5 oz bottle. Produced by the Buffalo Trace distillery in Kentucky.
Place the sugar cube in a mixing glass or old fashioned glass with just enough water to moisten it. Use the back of a barspoon to crush the cube.
Add the rye, bitters, and ice. Stir just until chilled, about 30 seconds.
Add the absinthe to a chilled Old Fashioned glass and turn the glass to coat the sides. Pour off any excess.
Use a cocktail strainer to strain the cocktail into the absinthe coated glass.
Twist and squeeze the lemon peel over the glass to release the oils. Rub the rim of the glass with the peel and, if desired, drop it into the cocktail. Some Sazerac enthusiasts insist the drink should not be served with the peel in the cocktail, while others prefer it.