1 cube of sugar (I used half a tbsp)
1 1/2 oz Sazerac Rye whiskey (I didn't use the Sazerac brand)
1/4 oz Pernod
3 dashes of Bitters
Here we go! Take one glass and fill with ice and a little water to chill. In a second glass add the sugar cube and bitter and muddle.
Next the rye whiskey is added to the sugar mixture. Now empty the ice filled glass and add and whish the Pernod just it coats the glass, discard the excess.
The rye/sugar/bitters mixture is then poured into the Pernod coated glass and garnished with a lemon peel.
Tada! I know my peel looks lame. I couldn't get a good one so I just used sliver of lemon.
VERDICT: Not bad. I could drink this...well with a little tonic.(my answer for everything)