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The Sazerac

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Serves 1

by David Guas, Raquel Pelzel
from DamGood Sweet
Last Edit Date: 6/17/2010 1:30:20 PM

Crafted in New Orleans just after the repeal of Prohibition to take the place of still-outlawed absinthe, Herbsaint became an essential ingredient in America's first cocktail, the Sazerac.

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1/2 tsp. Herbsaint (or Pernod)
1/4 cup bourbon (such as Maker's Mark)
1 Tbs. simple syrup
2 to 3 dashes Peychaud's Bitters
1 lemon twist

Swirl the Herbsaint inside a rocks glass, making sure it coats the sides. Fill the glass with crushed ice and set aside. In a cocktail shaker half-filled with ice, sitr together the bourbon, simple syrup, and bitters, and stir well. Strain into the glass, drop in the lemon twist, and bang it back!

Photo: Scott Phillips

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by MissPat, 3/9/2011I believe that the original Sazerac was made with Rye rather than Bourbon.

by Stephen_Brown, 3/9/2011Real sazeracs are made with rye whiskey not bourbon!

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