The Story Behind The Pernola

The more I learn about American cocktail history, the more convinced I am that New Orleans is the most interesting drinks destination in the country. I am partial to the Sazerac, a classic cocktail believed to have been created in New Orleans in the 1840s. It originally used brandy, but rye and whiskey are more common bases now.

Peychaud’s bitters play a huge role in the Sazerac, so I decided to make a simple syrup using them for this riff on the original. The Peychaud’s simple syrup turned out delicious; the fruity flavors really shone through. A Sazerac just isn’t a Sazerac without bitters, though, so I added a few dashes of orange bitters to the finished drink. This accentuates its lighter notes, and balances out the rye.

Ingredients

2½ ounces rye whisky
¾ ounce Peychaud’s simple syrup (recipe follows)
2 dashes orange bitters
¼ ounce Pernod
1 orange peel

Directions

Combine rye, Peychaud’s simple syrup, and orange bitters in a mixing glass with ice.
Stir to chill and combine.
Rinse cocktail glass with Pernod, and tip out excess.
Strain your mixture into cocktail glass.
Express orange peel over glass
Garnish & Enjoy!