By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud's Bitters, was immensely popular, and became the first "branded" cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added.
In 1933, the Sazerac Cocktail was bottled and marketed by the Sazerac Company of New Orleans. That same year, "Herbsaint," a pastis, was made according to a French recipe; "Herbsaint" was so named for the New Orleans term for wormwood - "Herb Sainte."
In 1940, the Official Sazerac Cocktail recipe was modified to use Herbsaint as the absinthe.
Finally, in 2000, the Official Sazerac Cocktail recipe was modified to use Sazerac Kentucky Straight Rye Whiskey.
Source: Worlds Drinks And How Mix Them
1bar spoonful gum syrup [0.2oz]
3 drops Peychuad bitter
1 jigger [1.5oz] Brandy [French]
1 dashes Absinthe
1 Lemon peeled
Into a glass place about a small barspoonful of gum syrup, three drops of Selner bitters and a jigger of Sazerac brandy; stire wll, strain into a stem cocktail glass which has been rinsed out with a dash of absinthe, sqeeze a piece of lemon peel over the top and serve with ice water on the side.