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sazerac

Makes 4 cocktails
This is a classic New Orleans cocktail—jazzy and chic. My favorite of all time is mixed at the world-famous Antoine’s in the French Quarter, where it is served in miniature old-fashioned glasses. This is the version I make at home. Feel free to use Pernod (a licorice-flavored French digestif) or absinthe, which is legal again and all the rage. For a true Sazerac, however, make sure to use Peychaud’s Bitters. You can order it onlline or get it at a fine liquor store.

  • 2 teaspoons simple syrup or superfine sugar
  • 4 drops Peychaud’s Bitters
  • 4 drops Pernod or absinthe
  • 8 ounces bourbon or rye whisky
  • 4 lemon twists, for garnish

In a cocktail mixing glass, combine the syrup, bitters, and Pernod. Add a few ice cubes, then pour in the bourbon and stir. Strain into a small cock-tail or old-fashioned glass. Rub the rim of the glass with the lemon twist and then garnish the drink with the twist.

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