1 teaspoon of simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
3 dashes Peychaud's bitters
2 ounces rye whiskey (most New Orleans bars use Old Overholt)
1/4 teaspoon Herbsaint, a New Orleans brand of anise liqueur
(You may use Pernod, or some other pastis or absinthe substitute)
Strip of lemon peel
Hurricanes are for tourists. Sazeracs are for natives. Here's how you make one.
The traditional method: Pack a 3-1/2 ounce old fashioned glass with ice. In a cocktail shaker, moisten the sugar cube with just enough water to saturate it, then crush. Blend with the whiskey and bitters. Add a few cubes of ice and stir to chill. Discard the ice from the first glass and pour in the Herbsaint. Coat the inside of the entire glass, pouring out the excess. Strain the whiskey into the Herbsaint coated glass. Twist the lemon peel over the glass so that the lemon oil cascades into the drink, then rub the peel over the rim of the glass; do not put the twist in the drink.
Chuck Taggart's preferred method:
(Notes -- I prefer to serve this drink in a cocktail glass rather than the traditional 3-1/2 ounce Old Fashioned glass; I find it adds a touch of elegance that this cocktail deserves. Whichever one you use, make sure that it's been chilled for at least 30 minutes. I also recommend the use of a prepared simple syrup (2 parts sugar to 1 part water) for this and any other cocktail involving sugar. I don't like adding granulated or lump sugar to a drink, because it never quite dissolves completely. In simple syrup the sugar is already dissolved, so there's no chance of serving a gritty drink to your guests. You may additionally subsitute Pernod or any other pastis for the Herbsaint; however, I find that the flavor of Herbsaint is superior to that of Pernod, so it's worth your while to seek it out.)
Add the Herbsaint to the glass, then swirl it around to coat the entire sides and bottom of the glass. Discard the excess, although if you enjoy the flavor of Herbsaint you may wish to leave a small amount of it in the bottom. Remember that the flavor of the Herbsaint should be there, but in the background -- it should not dominate. In a cocktail shaker, add four or five small ice cubes, then add the sugar syrup, whiskey and bitters. Shake very gently for about 5-7 seconds (many bartenders in New Orleans stir this drink, but do as you prefer), then strain into the Herbsaint-coated glass. Twist lemon peel over the drink and rub it over the rim of the glass, then add as garnish.
To make a truly spectacular Sazerac (which I call a "Royal Sazerac"), substitute a fine cognac for the rye.
Source: www.gumbopages.com, Chuck Taggart
Prepared by: Lena for the January 2001 meeting