Message 22640 of 39188 in General Discussion

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> cointreau in the sazerac? is that how it is done now? absinthe may be 
> outlawed but pernod is a lot closer than cointreau

Well he's also using scotch instead of rye and vanilla flavored syrup instead 
of plain syrup or sugar, so I'm just assuming the the use of Cointreau in 
place of Pernod or Herbsainte is part of what makes it a "Speyside Sazerac".