Classic Sazerac

Ingredients

• 1 sugar cube or 1 tsp. granulated sugar
• 4 dashes Peychaud’s Bitters
• 2 oz. rye whiskey
• 1 splash Herbsaint or Pernod (about ½ tsp.)
• Lemon peel for garnish

Steps

1. Fill an old-fashioned glass with ice and set aside.
2. In a mixing glass, combine 1 sugar cube or 1 tsp. granulated sugar, 4 dashes Peychaud’s Bitters, and a splash (about ½ tsp.) water. Muddle until sugar is completely dissolved. Add 2 oz. rye whiskey, fill with fresh ice cubes, and stir well, about 15 seconds.
3. Discard ice from old-fashioned glass, then add 1 splash Herbsaint or Pernod (about ½ tsp.). Holding glass horizontally, turn it so that the liqueur completely coats the interior. Discard excess. Strain cocktail from mixing glass into the liqueur-rinsed glass. Twist lemon peel directly over drink to release essential oils, discard lemon twist, and serve. Editor’s note: This recipe was first printed in January 2007. Head this way for more great cocktail recipes and tips→