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This cocktail, originally made with French Sazerac Cognac, is a New Orleans classic.

  • servings: 6
Photography: chris court


  • 12 ounces rye
  • 1/2 cup ice
  • 2 tablespoons water
  • 1 tablespoon simple syrup (
  • 1 tablespoon Peychaud's bitters
  • Dash of Pernod
  • 6 twists of lemon peel, for garnish


  1. Step 1

    Combine all ingredients except lemon twists in a cocktail shaker. Stir until chilled, then strain into a pitcher or divide among 6 glasses. Garnish with lemon twists.

Martha Stewart Living, December 2012