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Sazerac 1962

1 cube Sugar cube (or 1 tsp simple syrup)
1 1⁄2 oz Rye, Russell's Reserve
1 ds Herbal liqueur, Pernod
1 ds Peychaud's Bitters
1 twst Lemon peel
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
Posted by kc59 on
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

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Not yet rated
User rating
4 stars
(6 ratings)
Yields Drink

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From other users
  • Used Whistle Pig 10 yr rye and Stirrings simple syrup. Not sure how to measure 1 dash of Pernod, I poured a VERY small amount in the glass as a rinse and poured out the rest. Rate 4.0 A small but hefty drink.
  • This is by far, my favorite cocktail...especially when I have a sore throat. It is like a cocktail and medicine at the same time :)
  • Love this. Had it recently in New Orleans where the drink was first invented.
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