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Savage Sazerac

Lately, one Angeleno has been telling bartenders to keep adding bitters to her Champagne cocktail "until it's the color of my prom dress." That's way more than a dash or two -- it takes about a teaspoon of Angostura to ... Read more

Total time: 2 minutes | Serves 1
  • 3 ounces rye whiskey
  • 3/4 ounce simple syrup
  • 1/2 teaspoon Peychaud's bitters
  • Herbsaint or another anise liqueur, such as Pernod or Ricard
  • Twist of lemon

Step 1Place the whiskey, syrup, bitters and ice in a glass. Rinse a chilled Champagne flute with Herbsaint and strain the drink into the flute. Add the lemon.

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