The infamous Sazerac is part of New Orleans lore, where it was originally made with absinthe.
Martha Stewart Living, August 2009
- 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
- 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.
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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