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Subject: New: Sazerac Sour.
From: Thinking Bartender
Posted: Wed Nov 4. 2009, 02:04 UTC
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


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