Emerils Sazerac Recipes

Steps:

• Fill a small old-fashioned glass with cracked ice and set aside.
• In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it.
• With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes.
• Stir. Never use a shaker.
• Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out.
• Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.

Steps:

• Fill a small old-fashioned glass with cracked ice and set aside. In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it. With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes. Stir. Never use a shaker. Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out. Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.

Steps:

• In a cocktail shaker, blend together all the ingredients, except the garnish. Pour into a tall glass filled with ice.
• Garnish with pineapple and serve.

Steps:

• Combine syrup, whiskey and bitters in a cocktail shaker with ice.
• Stir gently until whiskey is chilled. (Don't shake, as you don't want froth in your sazerac.).
• Coat a chilled glass (old fashioned or martini) with the Pernod.
• Pour out any excess (unless you like a stronger anise flavor). As I am not a traditionalist, sometimes I add more.
• Pour the whiskey mixture into the chilled glass.
• Twist the lemon peel so it releases its oil, then add to the cocktail.