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Sazerac Cocktail

  • 21% Peychaud Bitters
  • 21% Absinthe
  • 57% Rye Whiskey

Dissolve 1 cube of Sugar in a teaspoonful of Water and to drink. Stir well with cracked ice, strain into another glass which has been cooled, and squeeze a piece of Lemon Peel on top.

1 Dash Peychaud Bitters
1 Dash Absinthe
1 Jigger Rye Whiskey

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