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Sazerac

Said to be the first drink to be called a cocktail. Peychaud served in "coquetier".

Prep
Cook
Serves 1person
Ingredients
2
chilled glasses
1
splash simple syrup, or 1 sugar cube
2
dashes peychauds bitters
2
sazerac rye whiskey, or cognac
1
tsp absynth or herbsaint
1
lemon peel
Directions
1.
Combine syrup and bitters in 1st chilled glass.
2.
Fill with ice. Add sazerac.
3.
In 2nd chilled glass, pour in absynth or herbsaint. Twirl in glass to coat, spin to discard excess.
4.
Strain mixture from 1st glass into 2nd.
5.
Add lemon peel.

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