Cocktail Recipe:
50ml. Bourbon or Cognac
15-20ml. Gomme
2dashes Angostura bitters
10ml Absenthe
Garnish: orange peel
Shake all the ingredients, except the absinthe.Splash the Absenthe into he rocks glass fill with ice and swirl it, then pour the Absenthe out.Strain the contents of the shaker into the rocks glass and garnish.
Antoine Amadie Peychaud, a Creole apothecary, is given the credit for first inventing the Sazerac cocktail in the 1830s. In 1795, he immigrated to New Orleans from the West Indies and opened a drugstore called Pharmacie Peychaud. Like many "chemists" of his day, he sold his own patent medicine; Peychaud's Bitters, a proprietary mix of aromatic bitters said to relive his clients' ailments. His medical toddy soon became very popular and friends gathered regularly to sample his late-night drinks.