Sazerac

  • Splash of Pernod, pastis or other anise liqueur
  • 2 sugar cubes
  • 2 to 3 dashes Angostura bitters
  • 60ml rye whiskey
  • 2 large ice cubes
1) Pour a splash of the Pernod or pastis into a chilled glass. Swirl to coat the glass, then discard the excess.

2) Soak the sugar cubes with the bitters and drop into the glass. Crush the cubes with a spoon lightly.

3) Add the whiskey and the ice cubes. Swirl and serve.

Serving suggestion: Old-fashioned or rocks glass, chilled

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