Sazerac
Recipe: 1 teaspoon of simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar), 3 - 4 dashes Peychaud's bitters, 2 ounces rye whiskey (most New Orleans bars use Old Overholt), 1/4 teaspoon Herbsaint, a New Orleans brand of anise liqueur, (You may use Pernod, or some other pastis or absinthe substitute), Strip of lemon peel.
Reactions: (average score: 3.5)
D&S: Yowza! More anise…not a personal fave, but nicely blended. 3
Bijou: Anise with rye-something I've never tried until now. Hmmm. Good. 4
WD:I LOVE whisky-duh. Lovely. This works well. 4
M: STRONG! WOW. 3
BYAFGA: again, I am enjoying whisky-the lemon really helps. But it is too strong for a regular thing. 3.5
B Monday: Dry&strong-the lemon definintely makes it. 3.5