Sazerac |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 | |||||||||
| INGREDIENTS: | ||
| splash of Herbsaint or Pernod | 1-1/2 ounces rye whiskey | 1/2 ounce simple syrup |
| 3 dashes of Peychaud bitters | 3 dashes of angostura bitters | crushed ice |
| lemon twist, for garnish | ||
| 1 | Splash the Herbsaint in a small rocks glass and twirl the glass around to evenly coat it. |
| 2 | Combine the rye, simple syrup, both bitters, and ice in a cocktail shaker. Stir and then strain into the glass with the Herbsaint. Garnish with the lemon twist and serve. |