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The infamous Sazerac is part of New Orleans lore, where it was originally made with absinthe.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


  • 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


  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.


Reviews (1)

  • Nick_Adelung_1 5 Dec, 2010

    peychaud's bitters is the key ingredient to the sazerac. traditionally you only squeeze a swathe of lemon peel over the drinks surface and rub on the lip of the glass.

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