The Sazerac, the grand-daddy of all cocktails.
1 1/2 ounces Cognac, Bourbon or Rye Whiskey
1/4 ounce Herbsaint or Absinthe (or some other liqueur that tastes like anise such as Pernod or Green Chartreuse)
Peychaud's bitters
sugar cube
lemon peel.
Fill an old fashioned glass with ice. In another old fashioned glass place a sugar cube and 3 dashes peychaud's bitters and muddle them well. Add the Cognac, Bourbon or Rye to the sugar/bitters mixture.
Dump the ice from the other glass and add the Absinthe or Herbsaint, swirl it around the glass, coating the sides, then dump any that's left in the bottom. Pour the contents of the other glass into the prepared glass, garnish with a peel of lemon and enjoy.
The only place I've found in Calgary that can make a decent Sazerac is Milk Tiger on 4th st.
Also, I was recently given one of these for my birthday:
It is a wonderful thing, every home should have one of these.