Sazerac 1962

Description
Early 20th century version of this classic cocktail
Ingredients
1cubeSugar cube (or 1 tsp simple syrup)
1 12ozRye, Russell's Reserve
1dsHerbal liqueur, Pernod
1dsPeychaud's Bitters
1twstLemon peel
Instructions
Stir all well with crushed ice (except lemon peel). Strain into chilled cocktail glass. Rub rim with lemon peel, squeeze over top.
Notes
If desired, also add lemon peel as garnish.
History
Modified from "The Standard Bartender's Guide", PG Duffy, first published in 1934
Cocktail summary
Yield
Drink
Year1934
Created byAntoine Peychaud, early 1800's, but changed from brandy to rye whiskey in 1870 by Leon Lamothe
AuthenticityAltered recipe
Reference"The Standard Bartender's Guide", PG Duffy, Revised by James Beard, Permabook, 1962
Posted bykc59 on 09/22/2013

From other users

Love this. Had it recently in New Orleans where the drink was first invented. (5 stars)

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