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Sazerac
1 1/4 ounces rye
1 1/4 ounces cognac
1/4 oz simple syrup
3 dashes Peychaud’s bitters
2 dashes Angostura bitters
Add all of the ingredients into a mixing glass full of ice and strain to mix together. Strain into a chilled rocks glass that has been rinsed with absinthe, traditional served neat, with a lemon twist.
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