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Sazerac 1962

0

Rye whiskey stirred with a sugar cube, Peychaud's bitters and a dash of Pernod, finished with a lemon twist. Spirit-forward, with anise from the Pernod and citrus oil from the twist over the spice of the rye.

The Sazerac goes back to Antoine Peychaud in the early 1800s, when it was made with brandy. In 1870 Leon Lamothe switched the base to rye whiskey. This version appears in P.G. Duffy's The Standard Bartender's Guide, first 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

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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.

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