Sazerac Recipe
1 tsp Ricard® pastis
1/2 tsp superfine
sugar
2 dashes Peychaud® bitters
1 tsp water
2 oz bourbon
whiskey
1 twist lemon peel
Directions:
Pour ricard into a glass and swirl around to coat the
glass; discard any excess. Place the sugar, peychaud bitters,
and water into the glass and muddle with the back of a
teaspoon. Almost fill the glass with ice cubes. Pour the
bourbon over the ice cubes, add a twist of lemon peel,
and serve.
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