Sazerac Cocktail
By: Sheri Wetherell
Published: Saturday, February 13, 2010 - 1:45pm

Ingredients




1 lump sugar
3 dashes Peychaud's bitters
1 dash Angostura bitters
1 jigger rye whiskey
1 dash Herbsaint or Pernod
1 lemon peel strip

Preparation

1 Fill a small old-fashioned glass with cracked ice and set aside. In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it. With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes. Stir. Never use a shaker. 2 Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out. Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.