Use only Peychaud bitters along with a good Cognac/rye whiskey...I use the half and half approach...no herbsaint! Absinthe only to give a few tears on the edge of glass, discard as much of it as you can. Heavy bottom old fashion glasses gives it true aesthetics....
This is the drink of old New Orleans; will make ya quite drinkin' those sweet bourbon drinks! enjoy!
And not just any rye. Use a good quality American rye. Rittenhouse is quite good and also doesn't cost an arm and a leg. I agree with Ragin' that absinthe adds the best anise note and please step lightly with it. Peychaud bitters, for sure, and don't forget the twist.
He wasn't a bartender. He was a chef from a major NOLA restaurant (can't remember which one now) who had to shame-facedly call his restaurant to get the recipe. All the boothworkers were teasing him about it.
Three measures of Gordon's Gin, one of vodka, one of absinthe
Serve over ice with a slice of lime.
I was doing something like that over the late summer, then shifted to muddling artemisia and rosemary and assorted other garden things in gin/vodka.
The Sazerac is funky and kinda awesome 'coz it promises to integrate the major perfume families (citrusy, minty-ferny-herbaceous, oaky caramel, spicy) into one drink. I don't know any other cocktail that does that? I think I'm going to give this one a couple months more experimentation.