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Sazerac #2 Recipe


  • 45 ml Rebel Yell bourbon whiskey
  • 3 1/2 ml Pernod licorice liqueur
  • 2 ml Angostura bitters
  • 3 ml Peychaud bitters
  • 1 twist lemon peel
  • 15 ml sugar syrup

In a spare glass, mix the bourbon, the sugar syrup, and the two kinds of bitters. Make a twist of lemon peel by peeling it from a lemon with a sharp vegetable peeler. Rub firmly around the rim of a well-iced old-fashioned glass. Put the Pernod in the glass and swirl it around to coat the bottom. Add the contents of the other glass along with one ice cube. Serve.