Sazerac (Rye, Anise Liqueur, Peychaud's Bitters Cocktail)

cocktail house cocktail new orleans rye whiskey pernod liqueur bitters alcoholic cocktail party mardi gras drink

Chris McMillian

Makes 1 drink

Source

Ingredients

1 cube or 1/2 teaspoon sugar

4 dashes Peychaud Bitters

Splash water, about 1/2 teaspoon

2 ounces rye whiskey

Splash Herbsaint (or Pernod), about 1/2 teaspoon

Lemon peel for garnish

Ice

Method

In old-fashioned glass, add ice and set aside. In another, combine sugar, bitters, and water. Muddle until sugar is completely dissolved. Add rye whiskey, fill with ice, and stir well, about 15 seconds. From first glass, discard ice, then add Herbsaint. Holding glass horizontally, turn it so that Herbsaint completely coats the interior. Discard any excess. Strain contents of second glass into chilled glass. Twist lemon peel directly over drink to release essential oils, and serve.