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Author Notes: The sazerac is a great, strong classic cocktail, with a lot of pomp in production: traditional preparation involves an ice chilled and absinthe rinsed glass. This recipe cuts out the absinthe in favor of tarragon and adds some lemon to cut down on the pure booziness of a normal sazerac. Based on the lazy sazerac sour as presented by North Light in Portland, OR —softasapillow
ounces 100 proof rye whiskey (Rittenhouse preferably)
ounces fresh squeezed lemon juice
ounces grade b maple syrup
drops peychaud's bitters
- place mint, tarragon maple syrup and lemon juice in cocktail shaker. lightly muddle the herbs
- add rye, then ice
- shake vigorously for 10-12 seconds
- double strain into rocks glass with ice
- add a layer of about 3 dashes peychaud's bitters on top
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