Recipe courtesy of Andrea Immer


  • Level: Easy
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3 dashes Peychaud bitters

3 dashes Angostura bitters

2 ounces bourbon

1 ounce simple syrup or 1 teaspoon sugar

Splash Ricard

Lemon peel garnish


  1. In an ice-filled mixing glass, stir together 3 dashes Peychaud bitters, 3 dashes Angostura bitters, 2 ounces bourbon, and simple syrup or sugar. Into chilled rocks glasses, add a splash of Ricard, swirl, and pour out. Strain the Sazerac into the chilled rocks glasses. Garnish with lemon peels.
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