The Sazerac is the only stirred cocktail to rival the Martini. In all honesty, I think they could have been friends in another life. The worst one I have ever had was at the Sazerac Bar In the Grand Roosevelt Hotel located at 130 Roosevelt Way, New Orleans, LA. I recommend pours of Guinness across the street at The Erin Rose (811 Conti St.) if you find yourself there. I would like to point out my favorite Sazerac in New Orleans can be had at Tujague’s (823 Decatur Street) made by the opinionated Paul Gustings. It’s made without flourish and usually in batches of three or four. Stand at the bar and have a few.

The Immortal Sazerac

First find a good jazz record. I would recommend Kind of Blue by Miles Davis. Drop the needle at track three (Blue in Green). Thats better. Now we can get started.

In the heavy bottomed glass you will eventually be drinking out of:
Pack fully with crushed ice and a small pour of Absinthe or Herbsaint (or anything else similar like a pastis). Not only will this chill the glass but it will also louche the Absinthe. This is a step I think is critically missed (mist?) with the “rinsing” of glasses.

In a chilled and iced mixing glass:
7 Dashes of Peychaud's Bitters (original recipe called for Selner Bitters FYI)
1 Dash Angostura Bitters
7.5 ml Simple Syrup
30 ml Rye
30 ml Cognac

Stir quickly and let it sit for a bit. Enjoy the track. Stir again.
Dump the first glass and toss it in the air for old times sake (also to fully coat the insides).
Do not yell "Sazerac!" as some recipes call for. You are indoors. Also remember to catch the glass on the way down.
Strain in your mix and twist a lemon peel over the glass and then be rid of it.

Enjoy,
Luke