Sazerac recipe

4.2198

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.