If you want to use it in a Sazerac, swap it in for the Peychaud's and soak a real sugar cube with it instead of using simple syrup. I don't personally like it, but IMO it's the only good entry point for it in terms of texture.

The other option is a Carthusian, which puts a 1/4 oz. in and swaps the Peychaud's with lemon bitters to offset with acid.