Sazeroy

Sazeroy image

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Coupe...
3 toque La Fee Parisienne absinthe
fl oz Coñac
fl oz Lillet Rouge
fl oz Rittenhouse Bottled in Bond
fl oz Dewar's 12 Year Old Scotch whisky
¼ fl oz Jarabe de azúcar (2 azúcar a 1 de agua)
2 toque Peychaud's Bitters
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Cómo se hace:

RINSE chilled glass with absinthe. STIR other ingredients with ice and strain into absinthe rinsed glass.

Garnitura:

Lemon zest twist (discarded) & maraschino cherry on stick

Historia:

A spiritious after dinner sipper which as the name suggests is reminiscent of a Sazerac.

Acerca de:

Adapted from a recipe created in 2015 by Giovanni Bruno at the Blue Bar at The Berkeley, London, England.

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