|
| |
|
This cocktail is named for Sazerac-de-Forge brandy. After the Civil War, tastes in liquor changed and the brandy was replaced by whiskey.
About 1870 an inspired bartender began the custom of rinsing the glass with absinthe before pouring in the whiskey mixture.
Since 1912, when the sale of absinthe was made illegal, Pernod or Herbsaint has been used instead.
|
| What You Need: |
|
|
|
2½ ounces bourbon or rye
4 teaspoons superfine sugar
½ teaspoon Peychaud bitters (see Glossary)
¼ teaspoon Angostura bitters
3 or 4 ice cubes
3 dashes Herbsaint or Pernod
A twist of fresh lemon peel
A 4-ounce old-fashioned glass, chilled
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Combine the bourbon or rye, sugar, Peychaud bitters, Angostura bitters and ice cubes in a mixing glass and stir with a bar spoon to dissolve the sugar.
|
2. Pour the Herbsaint or Pernod into the chilled old-fashioned glass and tip the glass from side to side to coat it evenly; then pour out and discard the liqueur.
|
3. Place a strainer over the mixing glass, pour the "Sazerac" into the old-fashioned glass, drop in the lemon twist and serve at once.
|
4. Though it is not traditional, you may add ice cubes to the cocktail and serve it on the rocks.
|
|
|
|
|
|
|
|
