There are a few ways you can play with a Sazerac depending on what you have available in your bar or just because you feel like changing it up.
Simply put, absinthe is an anise-flavored spirit distilled form wormwood. In 1912, absinthe was banned from the US which meant to enjoy this delicious libation, our predecessors had to get creative. Not to mention the fact that absinthe is not always readily available in every bar you walk into. What I'm trying to say is that if/when you don't have access to absinthe, any anise-flavored liqueur will do the job just fine. Here are a few different brands you might consider adding to your home bar:
Furthermore, Peychaud's bitters are the classic choice used in this cocktail. But we wanted to change it up a bit and went with Raleigh's Crude Bitters' "Lindsay" bitters which is a delicious, vivacious tincture made with pecan and magnolia barks with just a hint of habanero peppers for a nice kick. If you don't have Peychaud's bitters available, any aromatic bitters will suffice. Or you can go Warehouse Style and play around with a variety of different bitters.
So now, on to the good stuff. Here's how to make a Sazerac (Warehouse Style)