Makes 1 drink. Recipe is by Cynthia L. Nobles, who says, “The basic recipe for the Sazerac was created in the 1830s by Antoine Amedie Peychaud, a New Orleans apothecary who immigrated from the West Indies and created his own brand of bitters. The drink was originally made with a cognac named Sazerac de Forge et Fils. On June 23, 2008, the Louisiana Legislature designated the Sazerac as the official cocktail of the City of New Orleans.”
2 ozs. (4 tbls.) rye whiskey
1 tsp. simple syrup
3 dashes Peychaud’s Bitters
Big splash Herbsaint
1. Fill a rocks glass with ice and set aside.
2. In a separate glass, mix whiskey, simple syrup and bitters. Add a couple of ice cubes.
3. Discard ice in chilled rocks glass. Add Herbsaint and swirl around until glass is thoroughly coated. Pour out excess.
4. Strain whiskey mixture into the chilled and coated glass and garnish with the lemon twist.
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