New Orleans Sazerac recipe

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Old-Fashioned Glass
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Place a sugar cube into an old-fashioned glass, and saturate with angostura bitters. Add ice cubes, pour in liquors, and add a twist of lemon peel. Fill with water, stir well, and serve.




More comments
What? Use Bourbon in a Sazerac?!

posted by Hunter S. Molyneaux @ 12:23PM, 11/29/06

One must not use Bourbon, as lovely as it is, for a Sazerac. This drink calls for a rye, like Old Overholt. Bourbon is too sweet, and masks the subtle flavors of the Peychaud Bitters (not Angostura) and the Herbsaint (not Pernod). Please get it right! This drink has existed for 150 years, and is a New Orleans icon. Hasn't the Big Easy suffered enough?!
Not New Orleans

posted by Soquel @ 08:36PM, 2/26/07

This isn't how we make it in New Orleans. The normal "Sazerac" cocktail recipe is closer, except we serve it in a martini glass up, with an Herbsaint wash.
Never Angstora

posted by Don @ 02:06AM, 5/22/07

Only Peychaud's Bitters and Rye whiskey.
Only enough Pernod or other Pastis to coat the glass, and NO extra water.
Backwards?

posted by MHA @ 09:32PM, 9/17/07

2 oz Pernod to 1/4 oz whisky? That can't be right!
Yuck!

posted by Charlie @ 08:13PM, 1/31/08

Is that a joke? 2 oz Pernod and 1/4 oz Bourbon? If you reversed those quantities you'd have something approximating a Sazerac, but as it stands you'd be drinking a bourbon-flavored licorice stick.

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