The Motel Bar • Chicago
The modern Sazerac has rye whiskey as its base, but this version hearkens back to the original Sazerac, which was made with Cognac and served at New Orleans's Sazerac Coffee House.
Rinse a chilled rocks glass with the Pernod, then pour it out. In a cocktail shaker, muddle the sugar cube with both bitters. Add ice and the Cognac and rye and stir until the sugar is nearly dissolved, about 40 seconds. Strain into the prepared rocks glass. Twist the lemon twist over the drink and then discard it.
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