SAZERAC

History (or more likely "legend") has this cocktail invented circa 1850 by New Orleans bartender Leon Lamothe.
The recipe originally called for brandy, but was changed to rye whiskey during the 1870's.
To mix properly you need two old-fashioned glasses.

3 oz. straight rye whiskey
three-fourth oz. simple syrup
Peychaud's bitters (depending on taste, but be liberal)
Herbsaint
one lemon twist

Take one old-fashioned glass, and fill with crushed ice.
In another old-fashioned glass, muddle sugar or simple syrup with bitters. Then add ice and whiskey to the bitters mixture, and stir to chill and slightly dilute.
Discard the crushed ice from the first glass, and rinse with Herbsaint.
To rinse, pour a small amount of Herbsaint into glass, swish around to coat, then discard.
Strain the chilled whiskey into the Herbsaint rinsed glass
Garnish with a lemon twist.

If you are not a purist, you can add crushed ice to the Herbsaint rinsed glass before straining the whiskey into it.

To really enjoy this cocktail, please be seated (and I do mean seated!) at an outdoor patio somewhere in the French Quarter of New Orleans.