This cocktail, originally made with French Sazerac Cognac, is a New Orleans classic.
- 12 ounces rye
- 1/2 cup ice
- 2 tablespoons water
- 1 tablespoon simple syrup (marthastewart.com/simple-syrup)
- 1 tablespoon Peychaud's bitters
- Dash of Pernod
- 6 twists of lemon peel, for garnish
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.