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In 1838, Creole apothecary Antoine Peychaud invented the Sazerac in his shop at 437 Royal Street.
The Sazerac 1838 recipe approximates his original creation.
2 oz cognac
1 sugar cube
2 dashes of Peychaud’s bitters
1 Dash Absinthia Absinthe Superieure
Prepare an old-fashioned glass by filling it with ice & dashing Absinthe over the top.
In a separate mixing glass, muddle a sugar cube & Peychaud bitters together until sugar is dissolved.
You may add a drop of water to help this process along, but be conservative.
Add your favorite cognac & ice to the bitters mixture.
Stir 20 seconds until cold.
Spin the glass to coat with absinthe.
Absinthia never discards absinthe!
The Absinthe that rinsed the glass may be put in a glass to enjoy after your absinthe cocktail.
Strain brandy mixture from mixing glass into old-fashioned glass.
Prepare lemon peel twist.
Express lemon twist oils into old-fashioned glass & wipe the rim with the peel's yellow rind.
You may discard the lemon peel if you wish, or add it to the glass as garnish.
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