Sazerac #2

• 45 ml Bourbon (Rebel Yell)*3.5 ml Pernod
• 2 ml Angostura bitters
• 3 ml Peychaud bitters
• Twist of Lemon peel
• 15 ml Sugar syrup

In a spare glass, mix the bourbon, the sugar syrup, and the two kinds of bitters. Make a twist of lemon peel by peeling it from a lemon with a sharp vegetable peeler. Rub firmly around the rim of a well-iced Old Fashioned glass. Put the Pernod in the glass and swirl it around to coat the bottom. Add the contents of the other glass along with one ice cube. Serve.

This recipe, with slightly different quantities, came originally from the Carrousel Bar in New Orleans' Monteleone Hotel.