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| Sazerac |
Apparently there are many variations of the classic New Orleans drink, but the basics are similar. I am sharing Sandy's recipe because a number of friends have requested it after enjoying it before one of her Louisiana dinners. This recipe makes four drinks which can be prepared in advance and stored in the refrigerator.
Sandy's Sazerac: one batch - 4 drinks of 3oz. each
8 oz. of Buffalo Trace Whiskey*
6 tsps. of sugar
1 tsp. of Peychauds Bitters
1 tsp. of Angostura Bitters
4 oz. of water
Mix the above items making sure the sugar dissolves. Taste at this point. Add more sugar if you prefer a sweeter taste. This mixture can be prepared in advance and stored in the refrigerator until one is ready to serve. Stir mixture again before pouring into the glass.
When serving, pour a little Pernod (or Abasinthe) into a glass, swish around to coat the interior of the glass and pour off the excess or pour into a second glass. Martini glasses work well since they are easily coated.
Pour 3 - 4 ounces into a glass and top off with a lemon twist.
*Rye whiskey may be substituted, and in certain locales, a specific "Sazerac Rye" is available.
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