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Sazerac

c. Recipe courtesy of Andrea Immer, Starwood Hotel and Resorts

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Ingredients

  • 3 dashes Peychaud bitters
  • 3 dashes Angostura bitters
  • 2-ounces bourbon
  • 1-ounce simple syrup or 1 teaspoon sugar
  • Splash Ricard
  • Lemon peel garnish

Directions

In an ice-filled mixing glass, stir together 3 dashes Peychaud bitters, 3 dashes Angostura bitters, 2 ounces bourbon, and simple syrup or sugar. Into chilled rocks glasses, add a splash of Ricard, swirl, and pour out. Strain the Sazerac into the chilled rocks glasses. Garnish with lemon peels.

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