This deadly drink, originally comprised of Sazerac French brandy and Peychaud’s bitters, has been around for over a century — it was the first “branded” cocktail in America, or, some argue, the world. By the time it was first bottled, in 1933, it was made with American rye whiskey rather than brandy and a dash of absinthe.
This recipe is courtesy of Sazerac.com.
Pack an old-fashioned glass with ice. In a second old-fashioned glass, place the sugar cube and add the Peychaud's bitters, then crush the sugar cube. Add the Sazerac rye whiskey or Buffalo Trace bourbon to the second glass containing the Peychaud's bitters and sugar. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.