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1/2 tsp sugar dissolved with water (2 dashes)
2 dashes Peychaud bitters stirred
2 oz rye whiskey, ice, stirred (6 cl, 1/2 gills)
Coat inside of glass with pastis
Serve in a rocks glass (6.0 oz)


NOTE: The Sazerac is usually made with very little ice, sometimes none.

How to determine glass size

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