What's funny is that the monkier was given to the drink because of the Sazerac bar, but the bar itself gained its name after Sazerac cognac, which was previously its signature offering. Sazarac is the surname of the family who ran the company that made the cognac, but now, its known more for the whiskey cocktail. A history longer than Loch Fyne!

May this one transport you to New Orleans!

Put your glass in the freezer for about half an hour to chill.

Rinse the glass with a dash of absinthe, how you would vermouth in a martini.

Add 1 sugar cube and soak in 5 dashes of Peychaud's bitters. Muddle.

Add 50 ml of rye whiskey and several large ice cubes.

Stir until the sugar is incorporated.

Twist the lemon peel over the drinks surface and glide over the rim.

Garnish with the peel, and serve.