The Sazerac
This unassuming looking little cocktail packs a big serving of flavor. This is The Sazerac. There are some that say it was the first cocktail invented, at least in the U.S. I don’t know how anyone could know that for sure but the point is that it is a very old and honorable cocktail.
And the history of this cocktail is so strongly rooted in New Orleans that it must be mentioned as we look at your options for Mardis Gras celebrations.
With that history come all sorts of rules and regulations for making this drink. Now, I am all for making drinks true to form, but I’m also for making drinks that I enjoy. There are times when there are so many opinions about the “proper” way to make a specific cocktail that I take a look at them all, try a few options and then come up with something that I think sticks to the spirit of the drink even if it’s not 100% technically correct. And, of course, I try to give more weight to those people who’s knowledge I respect in this area. But in the end I’m the one drinking it and so it might stray a tiny bit from “proper”.
For some of these old drinks I just don’t think that anyone can say for sure what the original recipe was and there are cases where drinks are tweaked over time to take into account changes - in tastes, in products, in whatever - so sometimes you just have to let your own palate and preferences be your guide. I’m going to come clean right now and tell you that I like ice in this drink - some would consider that heresy of the highest degree. Hey, it’s my drink! There are also those who say the twist should never be placed in the drink, just twisted over it, perhaps run around the rim of the glass and then discarded. It might not be called heresy to place the twist in the glass but would probably more likely be referred to as unrefined or maybe uninformed (as they look down their nose). I like the look of the twist in my drink.
I do like to stay true to the original primary liquor in this cocktail, although if you prefer it the “other” way I can understand that. The original liquor was rye whiskey and nearly all recipes specify rye, although some substitute bourbon. I like using the traditional New Orleans rye, Old Overholt.
I’m sure at some point that Robert will tell you much more about this cocktail and the true way of making it. And you know he certainly does his research and has much more expertise than I do. Except, of course, in knowing my tastes. And so, (as he’s gritting his teeth while reading this) I hope he also remembers that even he tells people to experiment to find what is best for their individual preferences. 
The Sazerac
Pernod (or other Absinthe substitute)
1/2 tsp Simple Syrup
2 dashes Peychaud bitters
2 ounces rye whiskeyLemon for garnish
Chill an Old Fashioned glass by filling with crushed ice. When the glass is chilled, discard the ice and pour in a little Pernod, swirl to coat the glass. Discard the excess.
In a mixing tin filled half-way with ice, add the simple syrup, Peychaud bitters and rye. Stir or swirl until chilled and then pour into the glass. Cut a lemon twist over the glass to ensure the spray falls into the glass. Twist over the glass and then drop into the glass or discard as preferred.
Actually, the “original” spirit used in the Sazerac was cognac. “Sazerac-de-Forge et fils” to be specific, which is where this drink got it’s name. It wasn’t until the mid 1800’s that Rye was used instead.
The “first cocktail” story surrounding the Sazerac is unfortunately not held up by history. The term cocktail was around prior to 1803. At which time Antoine Peychaud would have been wearing diapers, and not in any condition to spring Peychaud bitters onto the world, much less a cocktail.
When I make Sazerac’s I like to fill an atomizer bottle with Absinthe, and use that to spray a thin coating into the glass before filling. A little more accuracy that way.
-Robert