Editing Sazerac (section)

==Characteristics==
The defining feature of the Sazerac is its method of preparation, which commonly involves two chilled [[old-fashioned glass]]es. The first glass is swirled with a wash of [[absinthe]] for its flavor and strong scent.<ref>{{Cite book | last=Wondrich | first=David | title=Imbibe! | year=2007 | publisher=Perigee | isbn=978-0-399-53287-0 | pages=199–202}}</ref> The second glass is used to combine the remaining ingredients, which are stirred with ice, then strained into the first glass.<ref>{{Cite book |last=Axelrod |first=Alan |title=The Complete Idiot's Guide to Mixing Drinks |url=https://books.google.com/books?id=6AqgJr_vqygC&pg=PA130 |edition=2nd |year=2003 |publisher=Penguin |isbn=0-02-864468-9 |page=130 |access-date=2012-07-06}}</ref> Various [[anisette]]s such as [[pastis]], [[Pernod Ricard|Pernod]], or [[Herbsaint]] are common substitutes when absinthe is unavailable. In New Orleans, Herbsaint is most commonly used due to the absence of absinthe in the U.S. market from 1912 until 2007.<ref name="Simon">{{Cite book |last=Simon |first=Kate |title=Absinthe Cocktails: 50 Ways to Mix with the Green Fairy |url=https://books.google.com/books?id=_6PR9Bh80zIC&pg=PA33 |year=2010 |publisher=Chronicle Books |isbn=978-1-4521-0030-2 |page=33 |access-date=2012-07-06}}</ref>