I came to this conclusion after making my first Sazerac, a classic drink that serves as the official cocktail of New Orleans.
I followed the recipe from NewOrleans.com for my version as well, again using Martell’s instead of rye whiskey and Pernod Paris instead of the big boy version.
3 dashes Peychaud’s Bitters
Once complete, your drink should look something like this…
Source: D.L. Chandler / D.L. Chandler
Pack an old-fashioned glass with ice.
Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud’s Bitters and sugar.
Comparing the cognac I used to rye whiskey versions I’ve had in the past, this Sazerac was sweeter, smoother, and impressive enough that I made another right after the first one, a choice I regretted somewhat the next morning.