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 In The Pernola:
- 2½ ounces rye whisky
- ¾ ounce Peychaud’s simple syrup (recipe follows)
- 2 dashes orange bitters
- ¼ ounce Pernod
- 1 orange peel
- 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!
Peychaud's simple syrup
Ingredients In The Peychaud's simple syrup:
- 1 cup water
- 1 cup sugar
- 1 bottle of Peychaud’s bitters
Peychaud's simple syrup Directions:
- Combine all ingredients in a small saucepan over medium-high heat.
- Bring to a simmer, stirring until sugar is dissolved.
- Remove from heat and let cool.