ShookdLog in

Sazerac 1962

🥄
0

Stir Sugar, Rye Whiskey, Pernod, Peychaud's Bitters with ice. Strain into a cocktail glass.

Sazerac 1962, found in "The Standard Bartender's Guide" by PG Duffy, originally printed in 1934.

Method
Stirred
Glass
cocktail
Difficulty
Medium
Flavor Profile
Bitter
Dry
Floral
Herbal

Ingredients

Servings:
1
Your bar: 0/5
Sugar
1 cube
or 1 tsp simple syrup
Peychaud's Bitters
1 dash
Rye Whiskey
45 ml
Lemon Twist
1 twst
Pernod
1 dash
🌱 Vegan🌾 Contains gluten

Upgrade your home bar

Ad
🥄

Mixing Glass & Bar Spoon

For perfectly stirred cocktails

från 199 krAmazon
🍯

Cocktail Syrups

Premium flavour syrups

från 89 krAmazon

Instructions

  1. Combine all ingredients except the lemon peel in a mixing glass filled with crushed ice and stir thoroughly.
  2. Pour the mixture through a strainer into a chilled cocktail glass.
  3. Twist a piece of lemon peel around the rim of the glass, then rub it along the edge.
  4. Squeeze the lemon peel over the drink before discarding or placing it as a garnish.

Share