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It is suspected by many that the Sazerac was the first mixed drink introduced to New Orleans. It’s a traditional drink that you should try before
you leave the Quarter...or just make one at home if you’re brave enough to try it. (it’s not really that bad, though!)
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1 teaspoon of simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
3 dashes Peychaud's bitters
2 ounces rye whiskey (most New Orleans bars use Old Overholt)
1/4 teaspoon Herbsaint, a New Orleans brand of anise liqueur
(You may use
Pernod, or some other pastis or absinthe substitute)
Strip of lemon peel
Pack a 3-1/2 ounce old fashioned glass with ice. In a cocktail shaker, moisten the sugar cube with just enough water
to saturate it, then crush. Blend with the whiskey and bitters. Add a few cubes of ice and stir to chill. Discard the ice from the first glass and pour in the
Herbsaint. Coat the inside of the entire glass, pouring out the excess. Strain the whiskey into the Herbsaint coated glass. Twist the lemon peel over the glass so that the
lemon oil cascades into the drink, then rub the peel over the rim of the glass; do not put the twist in the drink.
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Dear Guests: We have worked very hard on this site in hopes that it will educate, inform, and entertain. All donations are appreciated, once we get our
tip jar back up, but if you can’t do that, please donate a little of your time to signing the guestbook below and let us know what you think. As always, we appreciate your comments. Thanks, Gil Davis
-- Jay Barrymore
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