Reviewed: Nov. 26, 2009

The original recipe calls for rye whisky instead of bourbon. What a great cocktail!

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Reviewer:

Eli Loehrke

Cooking Level: Beginning

Living In: Portland, Oregon, USA

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Reviewed: Jul. 12, 2009

the anise flavored liquer should be swilled around the glass, then tossed. This is an excellent drink, and my family recently had our first ones at The Carolina in Pinehurst in honor of my uncle Ted. (had to tell them how to make it though..lol)

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Reviewer:

Jim Trebowski

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Reviewed: Feb. 23, 2009

Sazerac should not have ice in the glass. You should chill or freeze the glass for about 30 minutes and then strain the liquid from your cocktail shaker and drink straight. The chilled glass and the shaking with the ice will make the drink cold.

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Reviewer:

Cajunlady

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 22, 2008

Unusual, tasty, unusually tasty drink! The original Sazerac called for infamous absinthe (which I think can be had these days, legally) and rye whiskey. I made mine with bourbon, Pernod, and angostura bitters (most everyone recommends Peychaud's). I loved it. But I'm looking forward to trying it with the above changes like good ol' Antoine intended.

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