Sazerac 1962

Early 20th century version of this classic cocktail
1 cube Sugar cube (or 1 tsp simple syrup)
1 12 oz Rye, Russell's Reserve
1 ds Herbal liqueur, Pernod
1 ds Peychaud's Bitters
1 twst Lemon peel
Stir all well with crushed ice (except lemon peel). Strain into chilled cocktail glass. Rub rim with lemon peel, squeeze over top.
If desired, also add lemon peel as garnish.
Modified from "The Standard Bartender's Guide", PG Duffy, first published in 1934
From other users
  • Love this. Had it recently in New Orleans where the drink was first invented. — ☆☆☆☆☆
  • 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 :)
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