Sazerac 1962

Start by placing a sugar cube or a splash of simple syrup into a mixing glass.

Add the rye and a dash of herbal liqueur (Pernod) to the glass.

Introduce a dash of Peychaud's Bitters to the mixture.

Add crushed ice and stir thoroughly until well chilled.

Strain the mixture into a chilled martini glass.

Rub the rim of the glass with a lemon peel, then squeeze the peel over the top of the cocktail to release its essential oils.

If desired, garnish with the lemon peel.