The Sazerac was invented in New Orleans in the 19th century by a bartender who loved Sazerac, the French brandy. Today rye whiskey forms the base of a cocktail that is incredibly aromatic and sippable thanks to an herbsaint rinse (like a pastis or absinthe), brandy and bitters. It’s a slightly softer, jazzier Manhattan. In other words, it’s all New Orleans.
You can order a delicious version at Peel’s, the new restaurant on the Bowery from the people who own Freeman’s. Or you can make your own for cocktail hour. Here’s a recipe from Esquire that seems quite good.