Sazerac

The infamous Sazerac is part of New Orleans lore, where it was originally made with absinthe.

  • Yield: Makes 1
Sazerac

Source: Martha Stewart Living, August 2009

Ingredients

  • Ice
  • 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

Directions

  1. 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.

Cook's Note

In keeping with tradition, we prepared this cocktail using two glasses: one for mixing, one for serving. But the drink can also be made in a cocktail shaker and then strained into a Pernod-splashed glass.

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