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Sazerac Recipe


  • 1 teaspoon sugar
  • 3 or 4 dashes Peychaud's Bitters
  • a few drops water
  • 2 ounces rye whiskey such as Sazerac Rye
  • 1 teaspoon Herbsaint Pernod, pastis, or absinthe
  • lemon peel


  1. Chill an old fashioned glass.
  2. In a mixing glass combine sugar, Peychaud’s bitters, a few drops of water.
  3. Mix until sugar is dissolved.
  4. Add Rye and stir.
  5. Rinse old fashioned glass with herbsaint or pastis and discard.
  6. Twist lemon peel over drink and discard.
  7. Strain cocktail into glass and serve neat.