Mom’s advice to me years ago as I planned a trip to New Orleans was to be sure to have a Sazerac at the Sazerac Bar in the Roosevelt Hotel. Unfortunately, my trip didn’t involve cocktails in any elegant establishments, but I did make this drink at home many years later with Mom in mind. What a fabulous cocktail! And well worth the careful preparation.

1 teaspoon of simple syrup

3–4 dashes Peychaud’s bitters

2 ounces rye whiskey

¼ teaspoon Herbsaint, Pernod, or some other pastis or absinthe substitute

Strip of lemon peel

Add the Herbsaint or Pernod to a small old fashioned glass, then swirl it around to coat the entire sides and bottom of the glass. Discard the excess. In a cocktail shaker, add four or five small ice cubes, then add the sugar syrup, whiskey and bitters. Stir gently for about 30 seconds or until the drink is very cold, then strain into the Herbsaint-coated glass. Twist lemon peel over the drink, and try to watch carefully to make sure a cascade of tiny lemon oil droplets actually strike the surface of the drink. Rub the twist over the rim of the glass, then add as garnish.

© Kelly's Cookbook 2017