I found this recipe in The Savoy Cocktail Book and on liquor.com.⁣

rye (I used Canadian whisky), cognac, absinthe, Peychaud’s bitters, Angostura bitters ⁣

Now I know why this is a classic cocktail that has stood the test of time, and I know why so many people were asking, “Why haven’t you tried a Sazerac yet?”. It’s so perfectly balanced! It’s boozy and spicy and a little sweet. ⁣
⁣
Sazerac is the Official Cocktail of Louisiana, and has been around for over 100 years. I bought Peychaud’s bitters especially for this drink – what a treat those are, too! I can’t even describe Peychaud’s, the flavor is so complex. A little sweet, fruity, and spicy? It’s all there. It also has a very strong color – the three dashes in this drink is the only red ingredient. ⁣
⁣
Thank you to everyone for pestering me to give this one a try. ⁣