Sazerac 1962

Early 20th century version of this classic cocktail
1 cube Sugar cube (or 1 tsp simple syrup)
1 12 oz Rye, Russell's Reserve
1 ds Herbal liqueur, Pernod
1 ds Peychaud's Bitters
1 twst Lemon 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
From other users
  • Love this. Had it recently in New Orleans where the drink was first invented. — ☆☆☆☆☆
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