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The Sazerac


This one was created in the mid 1800s with brandy as a base, but rye whiskey became the favored ingredient by the end of that century. The original methodology for making this drink is a little complicated so we experimented to come up with this formula, which is easier to make. -Gary Regan and Mardee Haidin Regan

2-1/2 ounces rye whiskey
1 or 2 teaspoons pastis (Herbsaint, Pernod, Ricard, Absente, or La Muse Verte)
1 teaspoon simple syrup
3 or 4 dashes Peychaud bitters
1 lemon twist, for garnish
Stir all ingredients except for garnish together, and strain into a double old-fashioned glass filled with ice. Add the garnish.