• Ingredients: 35
  • Serves: 4

Sazerac cocktails with herbsaint or pernod, bourbon, peychaud’s bitters or angostura bitters, simple syrup, lemon twist.

Ingredients

  • 2 tsps. Herbsaint or Pernod
  • 1 cup bourbon
  • 1/2 tsp. Peychaud’s bitters or angostura bitters
  • 4 tsps. simple syrup
  • lemon twist

Herb and Mustard Butter:

  • 3/4 cup unsalted butter, room temperature
  • 1/3 cup finely chopped green onion tops
  • 1/3 cup finely chopped fresh Italian parsley
  • 2 tbsps. chopped fresh thyme
  • 1 1/2 tbsps. chopped fresh sage
  • 1 tbsp. Dijon mustard
  • 1 1/2 tsps. salt
  • 1 1/4 tsps. coarsely ground black pepper

Turkey:

  • 10 fresh Italian parsley sprigs
  • 6 fresh sage sprigs
  • 6 fresh thyme sprigs
  • 2 tbsps. olive oil
  • 2 cups Shortcut Turkey Stock or water

Gravy:

  • 2 cups Shortcut Turkey Stock
  • 2 tbsps. water
  • 4 tsps. cornstarch
  • 3 green onions, white parts and green tops chopped separately
  • 1/2 cup heavy whipping cream
  • 1 tbsp. chopped fresh Italian parsley
  • 1 tbsp. chopped fresh sage
  • 1 tsp. chopped fresh thyme

Garnish:

  • ground nutmeg and 1 cinnamon stick per drink

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Fill cocktail shaker with ice; add bourbon, bitters, simple syrup, and lemon twist. Shake well; strain into glasses.

    For this step you will need