February 11, 2016 – The Republic Steakhouse
1 sugar cube
Dashes Angostura bitters
2 oz. white rum
Dashes of Pernod
Crush Angostura-saturated sugar cube with a pestle in an old-fashioned glass. Add ice cubes, pour in rum, add Pernod, and fill with water.
Flor de Caña white rum. Uck. WAY too much licorice for my taste. Absinthe, the traditional add-in to a Sazerac, might have been better, and adding water seemed like a strange touch. Maybe it was supposed to tame the Pernod. It didn’t. Definitely in the “not a favorite” list.