Veteran New Orleans bartender Chris McMillian is known for his well-tuned version of the Big Easy classic. Numerous modern-day bars, including Cure, cite his version as a key influence.
Chris McMillian’s Sazerac
Chris McMillian, The Ritz-Carlton | New Orleans
Ingredients
- 2 ounces rye whiskey
- 1 splash water
- 1 white sugar cube (or 1/2 teaspoon sugar)
- 4 dashes Peychaud's bitters
- 1 dash Herbsaint or Pernod
Garnish: lemon peel
Directions
- In a mixing glass, muddle sugar, bitters and water until sugar is completely dissolved.
- Add rye whiskey and ice, and stir to chill.
- Pour Herbsaint or Pernod into a chilled rocks glass. Rotate the glass to coat the interior, then pour out any excess.
- Strain whiskey mixture into prepared glass.
- Express lemon peel over the top of the drink to release essential oils, then use peel to garnish.