Sunny’s Sazerac

Sacre Bleu!!!
Sacrilege!!!
Please See Beloe, Robert’s Recep is OK also

http://www.foodnetwork.com/recipes/food-network-specials/the-original-sazerac-recipe/index.html

Sunny…. you are a fine cook, but not much of a bartender! If you want a Saz, try tips by previous commenter (Robert). Jerry, Trumansburg, NY

Pleeeeeease, absinthe is readily available these days. Pernod or pastis will do just fine in a pinch. Ouzo, particularly in the proportions shown, is just wrong. The anise flavor is meant to be just a highlight for the pre-chilled glass.

It’s an easy drink to make correctly: Coat pre-chilled old fashioned glass with 1/2 oz absinthe. Pour out most of what remains, perhaps leaving a small puddle in the bottom of the glass. Add 1 dash Peychaud’s bitters and 1/2 oz simple syrup. You can use a single sugar cube instead of simple syrup, in which case you would now muddle this to dissolve. Add 2 oz Rye Whiskey (and use a good rye whiskey – not bourbon). [Recipe credit to Robert Hess]

This is a drink made for sipping. At most, add a single ice cube (particularly if using a high-proof rye). As the drink is consumed, and the flavors continue to mix and mingle, the character will change. Crushed ice will ruin that. DO NOT operate heavy machinery after a Sazerac. For best results, mix drink per the instructions, find a comfortable chair, and clear all your appointments. Trust me – you’re not going anywhere soon!

OMG! Ouzo in a Sazerac. What a sinful thing to do to a great New Orleans cocktail. The ingredients are rye whiskey, pernod, and Peychaud bitters. Yes, ouzo has an anise flavor like the pernod, but, please, don’t put a Greek liquor in a New Orleans sazerac.