Rating: 3.63 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

The infamous Sazerac is part of New Orleans lore, where it was originally made with absinthe.

Martha Stewart Living, August 2009

Gallery

Recipe Summary

Yield:
Makes 1
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Cook's Notes

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.

Advertisement

Reviews (1)

8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
12/05/2010
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.