My winter tipple of choice is generally a glass of red wine, but when I’m in New Orleans I love to sip a Sazerac, especially the one at Sylvain. Some friends always order Sazeracs at the lounge at the Bee & Thistle and I had to give it a try. Pretty close to my NOLA fave, bartender Jack’s rendition is a winter warmer. Here’s his recipe: Sazerac Start with 1 teaspoon raw sugar, 10 ml (5 dashes) Angostura bitters, stir until mostly dissolved, add 2.5 ounces of American Rye Whiskey, add ice, shake lightly, and strain into an ice cold Old Fashioned glass which has been rinsed with Pernod (or Absinth). Finish with large lemon twist, spritzed straight into glass. Enjoy!