bellow i offer the version i was taught in bartending school. although the version in the photo adheres to the Sazerac Company of New Orleans standards; and i will go over the portions for that as well.
my version ->
dash of pernod
1 tbspoon of sugar
dash of bitters
Sazerac Company of New Orleans ->
cube of sugar
1½ ounces of Sazerac Rye Whiskey
¼ ounce of Herbsaint
3 dashes of Peychaud’s Bitters
combine everything in an old fashioned glass. stir and serve.