Sazerac

sazerac / a thousand threadssazerac / a thousand threads
Happy Fat Tuesday! Mark and I are planning to celebrate with this recipe for a Sazerac, New Orleans’ oldest cocktail (and maybe even the world’s first)…

Sazerac
Adapted from Epicurious

1 cube sugar
1 teaspoon cold water
2 ounces rye whiskey
Dash Pernod
Dash Peychaud’s bitters
3 or 4 ice cubes
Twist lemon peel

Dissolve the sugar in cold water in a mixing glass, and coat a separate well-chilled glass with Pernot. Mix the whiskey, bitters, sugar water and ice cubes and stir well. Strain into the chilled glass, then twist the lemon peel over the drink to release the oil and drop it in.

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