Prep 5 mins
Cook 0 mins
I'm sure any native of N'Awlins would tell you this recipe is far too flexible to be authentic, but you may find it enjoyable nonetheless. The traditional version INSISTS on rye whiskey, Peychaud bitters, and Herbsaint liqueur, but you can make a perfectly acceptable cocktail this way too. There are several recipes for the simple syrup on this site. It is a basic item in any well stocked bar.
- 1 -2 teaspoon simple syrup
- 3 -4 dashes bitters
- 2 ounces Bourbon or 2 ounces rye whiskey
- 1⁄2 teaspoon Pernod
- 1 strip lemon peel
- Combine syrup, whiskey and bitters in a cocktail shaker with ice.
- Stir gently until whiskey is chilled. (Don't shake, as you don't want froth in your sazerac.).
- Coat a chilled glass (old fashioned or martini) with the Pernod.
- Pour out any excess (unless you like a stronger anise flavor). As I am not a traditionalist, sometimes I add more.
- Pour the whiskey mixture into the chilled glass.
- Twist the lemon peel so it releases its oil, then add to the cocktail.