Fill an Old-fashioned glass with ice to chill while preparing the drink. In another Old-fashioned glass, mash sugar cube and bitters with a muddler. Add whiskey to sugar and bitters mixture. Empty the glass with ice and swirl Herbsaint to coat the sides. Discard any excess Herbsaint. Pour whiskey, bitters and sugar mixture into the Herbsaint coated glass. Garnish with a lemon peel and serve.

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The Sazerac is one of the oldest known cocktails, Since its creation, many different recipes have evolved for the drink, usually involving some combination of Cognac, rye whiskey, absinthe or Herbsaint and Peychaud's Bitters. The Sazerac cocktail was named by John Schiller in 1859 upon the opening of his Sazerac Coffee House in New Orleans. Both most likely derive their name from a popular brand of Cognac, Sazerac-de-Forge et Fils. The defining feature of the Sazerac is the preparation of an old-fashioned, Western-style glass with absinthe or pastis. Pernod, Herbsaint, Absente and green Chartreuse are common substitutes although they are not made from grande wormwood, the traditional type of wormwood used in pre-ban absinthes. (Absinthe has been allowed again in the United States since 2007, but was never banned in the UK.) According to the Sazerac Company of New Orleans, the modern day Sazerac Cocktail recipe calls for 1 cube of sugar, 1 1/2 ounces of Sazerac Rye Whiskey, 1/4 ounce of Herbsaint, 3 dashes of Peychaud's Bit...

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