Sazerac Sour.
Note: Requires two Atomisers; One filled with Peychauds Bitters, and the other
filled with Absinthe.
50ml Sazerac Rye Whisky,
25ml Fresh Lime Juice,
12.5ml Gum Syrup,
Glug of Eggwhite.
Spray the inside of a chilled double-oldfashioned glass with absinthe; Fill
glass with ice cubes; Shake listed ingredients with ice, and then strain into
prepared glass; Spray top of drink with a mist of Peychauds bitters; Finally,
squeeze a lemon twist over the drink; Serve.
Cheers!
George Sinclair
Blog: http://sites.google.com/site/bourbongeorge/blog
Website: http://sites.google.com/site/bourbongeorge/
Facebook: http://www.facebook.com/BourbonGeorge
Facebook Group: http://www.facebook.com/group.php?gid=53841759335&ref=mf
"The secret to creativity is knowing how to hide your sources."
- Albert Einstein.