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thats ok Stu..put a number down...as fast as it was going....someone will correct it...lol  ;)

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1  ;)

 

Sally...now Bakon can come up with a name for you...your name had me curious also...so..i googled it...lol..

 

This Sazerac recipe is a New Orleans favorite: rye whiskey, Peychaud's Bitters, sugar, and Herbsaint or absinthe, served neat with a lemon-peel twist.

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Posted

1 it is delicious if barkeep doesn't put in too much sugar (simple syrup)  and plenty dashes of bitters.

 

gotta be careful tho....not for drinking all day.

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