Classic Sazerac
Author: 
Recipe type: Things to Drink
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 cube or ½ teaspoon sugar
  • 4 dashes Peychaud Bitters
  • Splash water, about ½ teaspoon
  • 2 ounces rye whiskey
  • Splash Pernod, about ½ teaspoon
  • Lemon peel for garnish
  • Ice
Instructions
  1. Place ice in an old fashioned glass and set aside. In another glass, combine sugar, bitters, and water. Muddle until sugar is completely dissolved.
  2. Add rye whiskey, fill with ice, and stir well until ingredients are combined. Remove ice from first glass and then add Pernod.
  3. Holding glass horizontally, turn it so that Pernod completely coats the interior. Discard any excess.
  4. Strain contents of second glass into chilled glass. Twist lemon peel directly over drink to release essential oils, and serve.
Recipe by In Good Taste at http://ingoodtaste.kitchen/behind-the-scenes-with-jason-brown-at-kinmont/