Sazerac

Here you go SJL19...

A personal favorite for many reasons, but I cannot generally recommend this classic.  I won't repeat the history of the cocktail here, as this is a better explanation and has the classic recipe.

I don't get all into chilling the glass and getting the shaker out nonsense. This drink was invented before the convenience of ice, and I bet was created many times at room temperature. My father always just kept the bottle of bourbon in the freezer.

Pour a dash of Pernod (or other licorice brandy) into a glass, swirl and discard any left over, you just want the smell, not so much the taste.

Add a dash of simple syrup or sugar.
Add 3-6 dashes of your favorite bitters. Mine is fee brothers from Rochester. The original calls for Peychauds, but the grocery store angustura will suffice.
Add 2 fingers or rye (classic), bourbon (my favorite), or cognac (original).
Garnish with a lemon or orange slice.

The above picture was taken at the Taj bar, who at one time made a great Saz, but the current bartender has changed it.

Its a bit medicinal, not too sweet, and its clear you are not having a foo foo drink.