Sazerac 1962

1 cube Sugar cube (or 1 tsp simple syrup)

1 1⁄2 oz Rye, Russell's Reserve

1 ds Herbal liqueur, Pernod

Instructions

Stir all well with crushed ice (except lemon peel). Strain into chilled cocktail glass. Rub rim with lemon peel, squeeze over top.

Notes

If desired, also add lemon peel as garnish.

History

Modified from "The Standard Bartender's Guide", PG Duffy, first published in 1934

Cocktail summary

Created by

Antoine Peychaud, early 1800's, but changed from brandy to rye whiskey in 1870 by Leon Lamothe

Year

1934

Is an

altered recipe

Reference

"The Standard Bartender's Guide", PG Duffy, Revised by James Beard, Permabook, 1962

Curator

Not yet rated

Average

4 stars

(5 ratings)

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