Sazerac

Spirit:  2.25 oz Rye Whiskey

Sweetener:  .5 oz Demerara syrup

Bitter/Acid:  3 dashes Peychaud’s bitters

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir for 20 seconds.  Strain into an Absinthe-rinsed double old-fashioned glass.

Garnish: Lemon peel.

This recipe is from the Cocktails 101 booklet from Paul McGee, the owner of The Whistler.

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