The Original Sazerac
- Herbsaint or anise flavored liqueur
- 1 1/2 ounces rye whiskey
- 1/2 -ounce simple syrup
- 4 dashes Paychauds bitters
Pour a little herbsaint into a frozen rocks glass. Swirl around the inside of the glass and then pour out. In a cocktail shaker with ice, combine the remaining ingredients and shake well. Strain into the herbsaint lined glass.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of The Fairmont Hotel's Sazarac Bar, 2003