The Sazerac originated in early 19th century New Orleans. Creole apothecary, Antoine Peychaud, who invented Peychaud bitters in 1793, set up a pharmacy in the city’s French Quarter. Peychaud’s bitters, thought to aid digestion and promote good health, became a medicinal cocktail he served to friends and customers when mixed together with brandy and sugar. In 1850, an agent of Sazerac cognacs, John B. Schiller, opened the Sazerac Coffee House (a drinking establishment) near Peychaud’s pharmacy and began serving Peychaud’s popular mix, which he made exclusively with the imported Sazerac brandy. The cocktail became known as the Sazerac. In the 1870s, Rye whiskey replaced brandy as the cocktail’s base spirit, and absinthe was added to the recipe.  When absinthe was widely banned in the early 20th-century, Pernod was used as a substitute.

Absinthe rinsed rocks glass
1.5 oz Double Rye!
1 oz Rendezvous Rye
0.5 oz simple syrup
3 dashes Peychaud bitters

Stir served up or on the rocks and garnish with a flamed lemon peel