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Sazerac

Photo: Robbie Caponetto
Hands-on time 5 mins
Total time 5 mins
Yield Makes 1 serving

Ingredients

  • 1 tablespoon anise liqueur (such as Herbsaint or Pernod)
  • 3 tablespoons rye whiskey
  • 1/2 teaspoon simple syrup
  • 4 to 5 dashes of Peychaud’s bitters
  • 2 dashes of Angostura bitters
  • 1 lemon peel

How to Make It

  1. Pour anise liqueur into a 6- to 8-oz. glass, and swirl to coat inside of glass; discard any excess liqueur. Fill glass with ice cubes.

  2. Combine whiskey and next 3 ingredients in a cocktail shaker filled with ice cubes. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds).

  3. Remove ice from glass, and discard; strain mixture in cocktail shaker into chilled glass. Rub glass rim with lemon peel, and add to drink. Serve immediately.

In the Land of Cocktails