Reviewed: Dec. 21, 2009

I agree with all foregoing remarks, and will add that the lemon twist is a deal breaker. It not only must be there, but must have enough oil that it can be "twisted" such that at least a couple drops of oil are supplanted to the surface of the completed drink. Your nose needs to pick up some of the lemon fragrance as the drink approaches your face and is imbibed.

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Reviewer:

kingfish

Reviewed: Nov. 26, 2009

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

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6 users found this review helpful

Reviewer:

Eli Loehrke

Cooking Level: Beginning

Living In: Portland, Oregon, USA

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

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

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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33 users found this review helpful