My interpretation:
2 oz McKenna 10 Year Bourbon
1 dash St. George Absinthe Verte
1 dash Peychaud’s bitters
1 dash Angostura bitters
1 tsp sugar
Take chilled glass from cooler, dip rim in sugar, carefully strain stirred ingredients into glass over large lump ice, serve. — This fairly well-known cousin of the Sazerac, what might be called a Fancy Bourbon Old-Fashioned, yet legitimate in its own right, is described by Jack Grohusko from 1908 onward in the above manner, only that the name is spelt Zazarack until 1933, when the k is dropped. Straub himself effects this change earlier, along with specifying these differences: 1 dash of anisette is added over and above 2 dashes of absinthe, orange bitters are substituted for Peychaud’s, an option of bourbon or rye is given, and a lemon peel is twisted over the glass, nor is a sugar rim called for. Grohusko continues his recipe in 1916 unaffected by Straub’s variant. The Savoy Cocktail Book resembles Straub somewhat, with rum, Canadian club, gum syrup, anisette, angostura, orange bitters, and absinthe; this drink is shaken and strained into a cocktail glass and finished by squeezing over it a lemon peel.
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