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Ingredients
- 1 -2 teaspoon simple syrup
- 3 -4 dashes bitters
- 2 ounces Bourbon or 2 ounces rye whiskey
- 12 teaspoon Pernod
- 1 strip lemon peel
Method
- Combine syrup, whiskey and bitters in a cocktail shaker with ice.
- Stir gently until whiskey is chilled.
- (Don't shake, as you don't want froth in your sazerac.
- ).
- Coat a chilled glass (old fashioned or martini) with the Pernod.
- Pour out any excess (unless you like a stronger anise flavor).
- As I am not a traditionalist, sometimes I add more.
- Pour the whiskey mixture into the chilled glass.
- Twist the lemon peel so it releases its oil, then add to the cocktail.
