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Born in New Orleans from the union of American Malt and Absinthe, the Sazerac is stiff like a voodoo skeleton and as dense as a sultry Southern night. Pray you find one on your doorstep after midnight, rather than a scattering of chicken bones.
Stir briefly over fresh cubed ice.
Old Fashioned
Lemon peel
Fin.
GOOD DAY TO YOU!
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