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.


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


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

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(34 votes)

Yield: 1
Updated: 2018-09-11

Peychaud's simple syrup Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 bottle of Peychaud’s bitters

Peychaud's simple syrup Directions

  1. Combine all ingredients in a small saucepan over medium-high heat.
  2. Bring to a simmer, stirring until sugar is dissolved.
  3. Remove from heat and let cool.
The Sazerac, a classic cocktail from New Orleans, gets a reboot with rye, Peychaud's simple syrup, and orange bitters. Learn how to make it with this recipe.