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Taken from Adrienne Stillman's book of over 610 cocktail recipes, the Sazerac is a strong classic from the pre-Prohibition era

A New Orleans classic cocktail named for the Sazerac House Bar. Served neat rather than on the rocks, originally it would have been made with Cognac.

Use Cognac or bourbon instead of rye, or a combination of both.

A recipe from Spirited: Cocktails From Around The World by Adrienne Stillman (Phaidon). Buy the book here.

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2 dashes absinthe
1 white sugar cube
3 dashes Peychaud’s bitters
2 oz (60 ml) rye
Lemon twist, to garnish
  1. Method

    Add the absinthe to a rocks glass and swirl to coat. Discard any excess liquid. In a mixing glass, muddle the sugar cube and bitters. Pour in the rye, fill with ice, and stir for 25–30 seconds. Strain into the absinthe-rinsed glass. Express a lemon twist over the drink, then discard.

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