Sazerac
Print recipe| Serves | 1 |
| From book | Charles Schumann, American Bar (Abbeville Press) |
Ingredients
- 1 Sugar Cube
- 5-6 dashes Peychaud's Bitters
- 2oz Rye Whiskey
- 5-6 dashes Pernod
- Twist of Lemon
- Water or Soda
Directions
| 1. | Put sugar cube in soft drink tumbler. Drench cube with Peychaud. |
| 2. | Crush drenched cube with bar spoon. |
| 3. | Add rye whiskey and Pernod. Stir well. |
| 4. | Twist the lemon peel over the drink, then add the twist to the drink. |
| 5. | Fill the glass with water or soda. |