Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in an Old-fashioned glass
| 60 ml | Peychaud's or other Creole-style bitters |
| 40 ml | Sazerac Straight Rye |
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| 10 ml | Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water) |
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