Post #44666 by thejab on Sat, Jul 26, 2003 11:54 AM

On 2003-07-25 23:02, Kreaky Tiki wrote:
I just ordered a bottle of Herbsaint today! I can hardley wait to get mixing.

http://store.yahoo.com/randalls/rws28043.html

You'll be practically set to make the Sazerac, a classic New Orleans cocktail:
Chill an old fashioned glass with plenty of cracked ice. While it's chilling add a teaspoon of superfine bar sugar (or a lump of sugar moistened with a bit of water), 3 drops of Peychaud's bitters (you'll have to find these now as they're required for a Sazerac), 1 dash of Angostura bitters, 1.5 oz. of Rye whiskey (never Bourbon), and cracked ice to a mixing glass. Stir rye mixture well (don't shake or you'll get bubbles).

Now, empty the ice out of the old fashioned glass, add a dash of Herbsaint to the glass, and swirl the Herbsaint to coat the glass fully. Dump any extra out. Now strain the rye mixture into the old fashioned glass. Twist a lemon peel over the drink but do not drop it in - you just want the lemon oils in the drink (if you don't believe that does anything to flavor the drink try twisting it into your eye - Ouch!). Add cherry if desired.

From the book Famous New Orleans Drinks and How To Mix 'Em by Stanley Clisby Arthur (1937).

Here's How!