Sazerac

Preparation info

  • Yields

    1

    Sazerac
    • Difficulty

      Easy

Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

Herbsaint is the locally produced, New Orleans version of Pernod.

Ingredients

  • 1 teaspoon Herbsaint or Pernod
  • 1 lump of sugar
  • 3 to 4 drops of Peychaud bitters
  • Strip of lemon zest
  • Crushed ice
  • 2 ounces (60 ml) Bourbon

    Method

    Put the Herbsaint or Pernod in the glass and rotate until interior is completely coated with the liqueur. You may pour out the excess if desired. Put the lump of sugar in the bottom of the glass and splash the bitters over it. Crush the sugar with the back of a spoon, add a strip of lemon zest, and fill glass two-thirds full with dry, crushed ice. Pour the Bourbon over, give the glass a twirl, but not a stir, and serve.