Named after Sazerac de Forge, the French brandy that was its original primary ingredient, the Sazerac cocktail is an iconic New Orleans specialty made with whiskey, sugar, bitters and Pernod.
- 1 teaspoon sugar
- 3 or 4 dashes of Peychaud's Bitters (see notes)
- 2 ounces rye whiskey
- 1/2 teaspoon Pernod (or absinthe)
- Lemon twist for garnish
- Pack a rocks glass with ice and set aside.
- Place the sugar in a mixing glass, add the bitters and whiskey and stir until the sugar dissolves. Add a few ice cubes and shake.
- Discard the ice from the rocks glass, add the Pernod, swirl it to coat the glass then discard the excess. Strain the whiskey mixture into the rocks glass and garnish with a lemon twist.
About Peychaud's Bitters:
Peychaud's bitters were created in the early 1800s by Antoine Peychaud, a Creole apothecary who moved to New Orleans from Saint-Domingue (now Haiti). It's believed that Peychaud was the originator of the Sazerac and his special blend of bitters (sweeter and more aromatic than Angostura) are an important component of an authentic Sazerac cocktail.