Sazerac (made with Cognac)
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2 oz cognac
1/4 oz simple syrup
2 dashes of Angostura bitters
4 dashes Peychaud’s bitters
A spoon of Absinthia Absinthe Superieure
1/4 oz simple syrup
2 dashes of Angostura bitters
4 dashes Peychaud’s bitters
A spoon of Absinthia Absinthe Superieure
Served to us by Elixir’s H. Joseph Ehrmann.
Cheers!