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Confessions of a Mixologist: New Orleans Sazerac


This Mardi Gras favorite is one of America’s first cocktail gems. Many party goers have enjoyed the Sazerac since the early 1800’s. Whether you pour rye whiskey or cognac, you can’t go wrong. Dan uses one of our High West Double Ryes aged in French Oak. Trust us when we say that it makes for a freaking fantastic Sazerac. With so many variations of this classic, this is one recipe you should try.

Binny's Mardi Gras


New Orleans Sazerac


2 oz High West Double Rye
3 dashes of Peychaud’s Bitters
Splash of St. George Absinthe
1 tsp simple syrup
1 twist lemon peel


Simple Steps:
Pour absinthe into a chilled glass and swirl to coat the sides. Mix whiskey, simple syrup and bitters together and pour into the chilled glass. Garnish with twisted lemon peel.

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