The infamous Sazerac is part of New Orleans lore, where it was originally made with absinthe.
- Yield: Makes 1
Source: Martha Stewart Living, August 2009
- 1 teaspoon water
- 4 dashes bitters
- 1/2 teaspoon sugar
- 2 ounces (1/4 cup) rye whiskey
- Small amount of Pernod
- Lemon twist, for garnish
Fill 2 old-fashioned glasses with ice to chill. Discard ice from 1 glass, and add water, bitters, and sugar; stir to dissolve. Add rye whiskey and a few ice cubes; stir. Discard ice from remaining glass. Fill with a small amount of Pernod, and swirl to coat; discard Pernod. Strain rye mixture into prepared glass. Garnish with a lemon twist.