Ingredients
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.
Recipe courtesy of Andrea Immer, Starwood Hotel and Resorts, San Francisco Bay, CA
My Private Notes
Now Playing
Berry Dessert Lasagna 00:57
This chilled berry trifle is an easy, crowd-pleasing dessert.
Get the Recipe
Now Playing
Barefoot Contessa Potato Salad 04:11
Lots of mayo, mustard and fresh dill: how potato salad is meant to taste!
Get the recipe
Now Playing
Grilled Brie with Prosciutto 00:40
Wrap Brie and pineapple in prosciutto and grill for a melty, gooey snack.
Get the Recipe
Now Playing
Shrimp Scampi Zoodles 00:42
You won't miss the pasta in this buttery shrimp dish with zucchini noodles.
Get the recipe
Now Playing
Double Watermelon Keg 01:01
Sip summer beverages straight from this double-decker watermelon keg.
Get the Recipe
Now Playing
Fruit Pizzas 03:48
Ree's individual dessert fruit pizzas are a hit with the sleepover crowd.
Get the Recipe
IDEAS YOU'LL LOVE
Browse Reviews By Keyword
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.
See it Now!Trending Videos
Latest Stories
