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Sazerac
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Sazerac:
2.25 oz 100 proof Rye (I used Rittenhouse)
Bar spoon rich (2:1) Demerara syrup
4 dashes Peychaud’s bitters
Absinthe rinse
Stir with ice in a mixing glass, strain over one big rock in a rocks glass. I use a small spray bottle filled with absinthe to spritz my glass before and after straining into the glass. Garnish with an expressed lemon peel.
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