My Sazerac

My favorite place in the world to have a sazerac is La Bouche in New Orleans. Given that I don't live there, I had to find a way to come close.

• Pernod
• Rye (my favorite is Russel's Reserve)
• Bitters
• lemon peel
• ice

Pour a tiny bit of pernod around the inside of the glass to coat it. Fill the glass to the brim with ice. Place in freezer while you mix.

In a shaker filled with ice, shake 2 parts rye, 1/2 part pernod, 2 dashes bitters. Shake.

Remove glass from freezer and toss ice into the sink, letting any extra pernod drip out. Strain mixed drink into the glass. Add two fresh ice cubes and a large slice of lemon peel.