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Sazerac Cocktail

Emeril Lagasse

Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

Show: Emeril LiveEpisode: Emeril's Supper Club

Rated: 5 stars out of 5Rate itRead users' reviews (1)

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  • Yield:

    1 drink

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Ingredients

  • 1 lump sugar
  • 3 drops Peychaud's bitters
  • 1 dash Angostura bitters
  • 1 jigger rye whiskey
  • 1 dash Herbsaint or Pernod
  • 1 strip lemon peel

Directions

Fill a small old-fashioned glass with cracked ice and set aside. In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it. With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes. Stir. Never use a shaker. Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out. Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.

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Comments & Reviews

  • recipe Sazerac Cocktail
    Brian Las Vegas, NV 02-14-2007

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    Authentic

    Rated: 5 stars out of 5
    I'm glad Emeril didn't mess with this classic, albeit disgusting, recipe. He better not with the time he spent in the... kitchen at Commanders Palace.Read more
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