Some say that a Sazerac is a Sazerac is a Sazerac. Others would slap you in the face for mouthing such heresy.
We fall in the latter camp (though thankfully, our anger management classes have led to much less slapping). Small variations in cocktail preparation can make a world of difference: using another brand of booze, a different garnish, or a different amount of mixer can create a completely different drink. (See, for example, rum and Coke vs. Cuba libre.)
And so, in the interest of expanding your horizons, we suggest taking a look at Chuck Taggart’s recipe for the Sazerac. Added bonus: it comes with a complete history lesson.