This is, oddly enough, the first time I've ever mixed a real cocktail... I based it on Chuck Taggart's recipe, although I added a couple of dashes of Regan's Orange Bitters in addition to the Peychaud's. I'm using Rittenhouse BIB for the rye, prepared simple syrup, and Herbsaint. I left the Herbsaint in after coating the glass; for lack of an Old Fashioned glass I'm using a Chivas Regal glass - sacrelige, I know, but it works nonetheless.
The Herbsaint, to me at least, comes through more in the nose than on the palate, with the lemon and the bitters making their contribution as well, and the whole thing goes down really nicely.
Sometime, I'll need to try it with the Sazerac Rye...