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Chocolate Sazerac
This twist on the classic Sazerac pairs absinthe, bourbon and chocolate to great effect
Steve Anderson
4th April 2021 at 20:14
The white creme de Cacao is a welcome addition to the Sazerac. I prefer Rye to Bourbon, and I prefer to chill the glasses, pour in just enough Absinthe to rinse the glass and pour of the excess. No ice required.