I made reference in my previous post to my New York cocktail discovery, the Sazerac. Legend has it that it is one of the oldest cocktails around, although the date of its origin is somewhat disputed. That doesn't change the fact that it is one of the finest, most complex, yet well-balanced drinks I've sipped. The Sazerac is as much about the lore of its once-lost ingredients (like real rye whiskey, genuine absinthe, and Peychaud's bitters) as its taste. Its method of preparation is also something of an artform, best exemplified here by Chris McMillian of New Orlean's Ritz-Carlton Hotel. [youtube=http://www.youtube.com/watch?v=sfhaxHYb46E&w=425&h=344] My preference actually follows David Wondrich's guide from Imbibe! that uses real gomme syrup instead of a sugar cube. I've finally acquired all the ingredients needed with the final delivery of my Peychaud's bitters from eBay. For those in Finland, Alko carries both Wild Turkey Rye and Kübler Absinthe, but outside of Helsinki you'll probably have to special order.