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Sazerac

Sazerac
1/2 teaspoon absinthe
1/2 teaspoon simple syrup
1 dash Peychaud's bitters
2 ounces rye whiskey
Garnish: Lemon twist
Coat chilled old fashioned glass with Absinthe substitute (Herbsaint, Pernod...). Pour out most of what remains, perhaps leaving a small puddle in the bottom of the glass. Add bitters and syrup. You can use a single sugar cube instead of simple syrup, in which case you would now muddle this to dissolve. Add Whiskey.
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