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COCKTAIL RECIPE

Sazerac

Contributed by Jim Meehan
Posted Sunday November 15, 2009

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Cocktail: Sazerac

INGREDIENTS:

  • 2 oz Rittenhouse Rye Whiskey
  • Sugar cube (Demerara or white)
  • 3 Dashes Peychaud’s Bitters
  • 2 Dashes Angostura Bitters
  • Absinthe (Vieux Pontarlier )

Glass: Rocks

PREPARATION:

Muddle the sugar cube with both bitters in a mixing glass. Add the rye and ice and stir. Strain into a chilled, absinthe-rinsed rocks glass (no ice). Twist a lemon peel over the surface to extract the oils and then discard it.

This recipe is adapted from William Boothby’s World Drinks and How to Mix Them.

 

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