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Sazerac

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    This New Orleans cocktail traditionally uses rye whiskey. If you can't find it, try a good-quality bourbon.
    Everyday Food, March 2011
    • Yield Serves 2
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    Ingredients

    • Ice
    • 2 teaspoons sugar
    • 2 teaspoons water
    • 4 ounces rye whiskey
    • 8 dashes bitters (preferably Peychaud's)
    • 2 teaspoons anise-flavored liqueur, such as Herbsaint or Pernod
    • Lemon twists

    Directions

    1. Fill two rocks glasses with ice to chill. In a third glass or cocktail shaker, stir together sugar and water until sugar dissolves. Add rye whiskey, bitters, and ice. Stir until chilled.
    2. Discard ice from glasses and add 1 teaspoon anise-flavored liqueur to each. Swirl to coat bottom and sides of glasses with liqueur, then pour off extra. Strain rye mixture into glasses and garnish with lemon twists.

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