1 lump of sugar
1 dash Angostura or Peychaud's Bitters
1 glass rye or Canadian Club Whisky
Stir with ice. Strain into chilled glass. Add l dash absinthe and twist lemon peel on top.
Savoy Cocktail Book, 1930
Ed. Note: Most cocktail aficionados now agree that a Sazerac must use Peychaud's Bitters.