SAZERAC
The recipe comes from Chris McMillian, the fourth-generation bartender and fount of cocktail lore who presides over the bar at the Library Lounge at the Ritz-Carlton, New Orleans. He prefers to use sugar over simple syrup, which is made of equal parts water and sugar, because it gives him the option of increasing the drink's sweetness without diluting it.
Provided by Chris McMillian
Categories Cocktail House Cocktail New Orleans Rye Whiskey Pernod Liqueur Bitters Alcoholic Cocktail Party Mardi Gras Drink
Yield Makes 1 drink
Number Of Ingredients 7
Steps:
- In old-fashioned glass, add ice and set aside. In another, combine sugar, bitters, and water. Muddle until sugar is completely dissolved. Add rye whiskey, fill with ice, and stir well, about 15 seconds. From first glass, discard ice, then add Herbsaint. Holding glass horizontally, turn it so that Herbsaint completely coats the interior. Discard any excess. Strain contents of second glass into chilled glass. Twist lemon peel directly over drink to release essential oils, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
