April 11, 2014 – The Republic Steakhouse
New Orleans Sazerac
1 sugar cube
Dash Angostura bitters
2 oz. Bourbon
1/4 oz. Pernod
Place bitters-saturated sugar cube into an Old Fashioned glass. Add ice cubes, pour in liquors, and twist peel over drink. Fill with water and mix well.
Maker’s Mark Bourbon and Mythe absinthe instead of Pernod. This wasn’t much different than the traditional Sazerac from last week. The Bourbon was a bit sharper, with not as much spice. The licorice from the absinthe was stronger because a full quarter of an ounce of it was mixed in instead of misting the glass. I tasted it first, then the Bourbon, then the bitters.
This version was a good drink, but I liked the traditional version much better.