It’s azalea season in Rehoboth and the town is awash in pink, salmon, red, purple, and white.  I invited to a swank little garden party to toast the azalea high season with a Sazerac or two or three. What’s a Sazerac, you might wonder. Well, it’s the official drink of New Orleans.

Classic Sazerac

In an old fashioned glass add 1 tablespoon Herbsaint (Pernod will substitute just fine). Swirl it around to coat the glass and then discard. Add your ice to chill the glass. Get out your cocktail shakes and add 1.5 ounces of rye whiskey, half a teaspoon of simple syrup, and 4-5 dashes of Peychaud’s bitters and 2 dashes of Angostura bitters. Cover and shake vigorously.
Discard the ice from the old fashioned glass and strain the shaker mixture into the glass. Rub the rim of the glass with the lemon twist, add to the drink and serve immediately.

Like any proper Southern cocktail, it is easy to make but hard to master. Enjoy.