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Sazerac

Ingredients:

  • 1 sugar cube
  • Several dashes of Peychaud’s bitter
  • 6 cl (2 oz) rye whiskey
  • Several dashes of Pernod
  • Twist of lemon
  • Water or soda


Procedures:

Put sugar cube in soft drink tumbler. Drench cube with Peychaud. Crush drenched cube with bar spoon. Add rye whiskey and Pernod. Stir well. Twist the lemon peel over the drink, then add the twist to the drink. Fill the glass with water or soda.


Charles Schumann, American Bar (Abbeville Press)

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