Sazerac

The Sazerac, a New Orleans classic. Craig Lee for The New York Times

This week’s word: Sazerac.

It has appeared in the Times Crossword only three times over the past few years, most recently in Friday’s puzzle.

The Sazerac is a 180-year-old cocktail based on rye and bitters. Even if you don’t imbibe, it’s a fun name to say.

The story of the drink begins in mid-19th century New Orleans, where an apothecary owner, Antoine Amedie Peychaud, treated his friends to brandy toddies containing a French brandy called Sazerac and a dash of bitters made from a secret family recipe.

By 1850, the Sazerac became the first “branded” cocktail, and in 1873, the brandy was replaced by American rye whiskey, with a dash of absinthe.

Over the years, Herbsaint, another anise-flavored pastis, has been used in place of absinthe and the “official” Sazerac recipe was modified to use Sazerac Kentucky Straight Rye Whiskey.

Our Cooking section also features a version made with absinthe.