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  • Sazerac

Sazerac

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Sazerac

1 1/4 ounces rye 

1 1/4 ounces cognac

1/4 oz simple syrup

3 dashes Peychaud’s bitters

2 dashes Angostura bitters

Add all of the ingredients into a mixing glass full of ice and strain to mix together. Strain into a chilled rocks glass that has been rinsed with absinthe, traditional served neat, with a lemon twist.

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