The Sazerac cocktail, a popular New Orleans concoction, is an ideal sipping drink, and easy to make.

Fill an old-fashioned glass with cracked ice and set aside. In another old-fashioned glass put a lump of sugar and just enough water to moisten it. Crush the sugar with a spoon, add three drops of Peychaud’s bitters, one drop of Angostura bitters, and one jigger of rye whiskey. Stir Empt the first glas of ice and add a dash or Herbsaint or Pernod, twirl the glass and around and shake out the liqueur out. Strain the whiskey mixture into the lgass, twist in a lemon peel and serve.

An interesting note—the Sazarac Bar at The Fairmont Hotel was long time a men-only bar, allowing ladies only on Mardi Gras day, until well-heeled ladies stormed the place on September 26, 1949. That ended the masculine sanctuary!

Filed Under: Culinary History