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The Sazerac - The Original Recipe
- 1 sugar cube
- 3 dashes of Peychaud's Bitters
- 1 1/2 ounces of Sazerac Rye Whiskey
- 1/4 ounce Herbsaint ( Absinthe)
- Lemon peel, for garnish
Directions:View on Bunky Cooks
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