Sazerac

By House / unattributed · at Tokyo Bar · 2014-2015

Ingredients

• Sugar Cube
• 3 Dash Peychaud's Bitters
• Bullet Rye Whiskey50ml
• or 50ml Remy V.S.O.P
• 2 sqz Absinthe Atomiser

Method

Sazerac method

Garnish

Lemon Twist (Discarded)

Glassware

Rocks