Friday, November 15, 2013

The sazerac cocktail recipe

1 1/2 oz cognac (such as Louis Royer "Force 53" VSOP)
1 oz Carpano Antica
1/2 oz Orchard apricot liqueur
1/4 oz Fino sherry
2 dashes Angostura bitters
Orange peel, for garnish
Stir all ingredients with ice until very cold. Express orange peel so that the oils cover the surface of the cocktail, then drop the peel into the drink


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