Sazerac

Sazerac recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Sazerac, recipe Rating: 4.8
Number of votes:73

Ingredients

Dash of Herbsaint or Pernod

1-1/2 ounces rye or whiskey

2 dashes Peychaud bitters

1 Tablespoon simple syrup

1 lemon twist

Instructions:

Swirl a martini or Champagne flute with Herbsaint or Pernod, then pour out the excess. Pour rye, bitters, and simple syrup into a shaker with ice cubes. Shake well to mix. Strain the ingredients into a glass. Garnish with a twist of lemon.