Mid Century Drink Day!!

Ok so today's drink is the Sazerac which is a New Orleans style whiskey cocktail.  I figured I would make this drink since we just picked up a bottle of Rye from the liquor store around the corner (hey..you have to support the local businesses...so you might as well do it with booze.)

 
Sazerac:

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
Lemon Peel

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)

Bar Aid - Lets spin that wheel! #55

So Friday is now Mid Century drink day!  Yeah!  Put it on your calendar.  All the recipes will come from my super cool Bar Aid.  There are a total of 80 drink recipes, so to make the selection random I have a printed out each number on a slip of paper and put them in a jar.  Every week, one will be drawn and made, which kinda makes this like an eight ball, but with alcohol.  Sweet!  Today's number is....55!  A Millionaire # 1  (can I have two of these? the Millionaire not the drink)

RECIPE:  2/3 Dry Gin, 1/3 Pernod, 1 Egg White, 1 dash Anisette, Shake well with ice and strain into glass.

Seems easy enough…on a side note, don’t get weirded out by the egg white guys, it makes your drink a little frothy.  It is a good thing I swear.

 I didn’t have Pernod or Anisette on hand, so I made a quick trip to the local liquor store.  There I learned that Pernod is actually pronounced Per-no, being French and all. (I was seriously asking for Per-nod, I must have sounded totally green! Ha)   Also, per the all-knowing wikipedia, Sambuca can be substituted for Anisette. (they didn't have any)

Now that I have all the ingredients…Let make that drink (said in my “Let’s make a deal” voice)

With a little pouring, cracking, and shaking....Voila!

Down the hatch! 

VERDICT: Good, but only if you like licorice and I do.  Tastes rather like a black jelly bean in liquid form.