Monday, February 16, 2009
2 oz. Rye Whiskey (Old Overholt or Sazerac Rye is preferred) ½ oz. Simple Syrup 5 dashes Peychaud’s Bitters 2 dash Angostura Bitters ¼ oz. Herbsaint (Pernod can be used as a substitute) 1 Lemon twist
Chill a rocks glass by filling with ice and water.
In a cocktail shaker filled ¾ with ice, add rye whiskey, simple syrup, Peychaud’s Bitters and Angostura bitters.
Using a bar spoon, stir until the shaker is ice-cold and frost has formed on the outside (do not shake a Sazerac).
Empty the ice and water from the rocks glass, and pour in a bit of Herbsaint and toss the glass (or roll it) to coat the entire inside. Pour out any excess.
Strain your cocktail from the shaker into the Herbsaint lined glass. A real Sazerac is served up and chilled, no rocks should be in the drink.
Twist a lemon peel over the glass, rim the glass and then drop it in. Many purists insist that the lemon peel should be discarded, but I prefer to keep the flavor throughout the drink.
Credit: Kevin Lacassin of NolaFoodie.com
Posted by smartcookie at 7:12 PM