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Since 1912, when the sale of absinthe was made illegal, Pernod or Herbsaint has been used instead.
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What You Need:
(To Make: 1 cocktail)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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4. Though it is not traditional, you may add ice cubes to the cocktail and serve it on the rocks.
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