The Sazerac

  • 2-12 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.

Published on July 13, 2010
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