Michiana Sazerac

No Creole-inspired meal would be complete without a Sazerac, the original New Orleans cocktail—a delicious concoction of whiskey, absinthe and Peychaud’s Bitters. And this one may very well be the best Sazerac this side of New Orleans, thanks to the Journeyman Last Feather Rye.
Photography By Peter Ringenberg | October 12, 2015


Recipe by Bill Murray

Serves 1

Put the sugar into an old-fashioned glass. Add the water and stir to melt the sugar. Add the absinthe and stir again. Add the whiskey, followed by both bitters. Stir vigorously. Add ice into a second old-fashioned glass. Pour cocktail over the ice. Add the Pernod and the lemon peel. Give 1 more stir and serve.

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  • 1 teaspoon sugar
  • 3 tablespoons water
  • ½ teaspoon absinthe
  • 2 ounces Journeyman Last Feather Rye Whiskey
  • 3 dashes Peychaud’s Bitters
  • 1 dash Angostura bitters
  • 3 drops Pernod
  • Lemon peel
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