Mardi Gras is Feb. 9 and this classic cocktail gets you in the mood.
The Sazerac (named for the original brandy with which it was made) was invented in New Orleans, but don't confuse it for one of the electric-blue sugar cocktails the kids barf up on Bourbon Street.
This sleek, shot-sized drink is made with absinthe, rye, bitters (Peychaud's is traditional) and sugar.
Use sugar syrup instead of sugar to make sure sweetness is evenly dispersed. Just boil equal amounts of sugar and water over medium heat until the sugar is dissolved and the syrup boils. When you are done, you have sugar syrup for cakes, iced tea or this sinfully delicious shot.
Don't forget to roll the absinthe for that hint of anise flavor.
Laissez les bons temps rouler.
BONUS: Your new brunch bestie is this Asia-influenced michelada
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