Sazerac

• Anise liqueur (recommended: Pernod or pastis)
• 2 sugar cubes
• 2 to 3 dashes bitters (recommended: Peychaud's)
• 2 ounces rye whiskey
• 2 large ice cubes
• Serving suggestion: Old-fashioned or rocks glass, chilled

1. Pour a splash of the Pernod or pastis into the chilled glass.
2. Swirl to coat the glass, then discard the excess.
3. Soak the sugar cubes with the bitters and drop into the glass.
4. Crush cubes with a spoon or muddle lightly.
5. Add the rye and the 2 ice cubes.
6. Swirl and serve.

anise liqueur, sugar, bitters, rye whiskey, suggestion

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sazerac-recipe.html (may not work)