OF ALL THE EXOTIC COCKTAILS ASSOCIATED WITH THE city of New Orleans, none has a more colorful history or enjoys greater popularity than the glorious Sazerac, made with whiskey, bar syrup, bitters, and an anise flavored liqueur. Originally made with a French brandy called Sazerac-du-Forge, the drink was probably created around 1850 at the Sazerac Coffee House (later called simply the Sazerac House) in the city’s French Quarter, but by the end of the century, the recipe had been changed to include not only a dash of local Peychaud’s bitters but also American rye whiskey and a little absinthe. When absinthe was banned in 1912 for its putative lethal elements, Louisiana Herbsaint was substituted (only to be replaced later by Pernod), and when the city’s famous Roosevelt Hotel (today the Fairmont Hotel) bought the Sazerac House in 1949, rights to the cocktail recipe were included in the deal, resulting in the creation of the hotel’s Sazerac Bar (where, as a frequent visiting college student, I drank my fair share of the potent libation). Peychaud’s bitters do have a very distinctive flavor and can now be found in both specialty food shops and finer supermarkets. Take note that a proper Sazerac is never served on the rocks, and that each drink should be made separately.

Makes 1 drink

INGREDIENTS

FOR THE BAR SYRUP:

• 1 cup water
• 2 cups sugar

FOR EACH COCKTAIL:

• 1 ounce Pernod or other anise-flavored liqueur
• 1/3 ounce bar syrup
• 1 1/2 ounces rye whiskey or bourbon
• 4 dashes Peychaud’s bitters
• 2 dashes Angostura bitters
• Crushed ice
• 1 lemon twist

INSTRUCTIONS

1. To make the bar syrup, combine the water and sugar in a small saucepan and stir well.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
3. Let the syrup cool and pour it into a jar.
4. Store the bar syrup in the refrigerator until ready to use. It can be kept indefinitely.
5. To make 1 cocktail, pour the Pernod into a chilled Old-Fashioned glass.
6. Roll the glass around until the sides are well coated with the liqueur, then pour off any excess.
7. In a cocktail shaker, combine the bar syrup, whiskey, both bitters, and plenty of ice.
8. Stir quickly until very cold.
9. Strain the mixture into the prepared glass.
10. Garnish the drink with a lemon twist.