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Rum Sazerac

11 Jul
Rum Sazerac

Rum Sazerac

February 11, 2016 – The Republic Steakhouse

Rum Sazerac

1 sugar cube
Dashes Angostura bitters
2 oz. white rum
Dashes of Pernod

Crush Angostura-saturated sugar cube with a pestle in an old-fashioned glass. Add ice cubes, pour in rum, add Pernod, and fill with water.

Flor de Caña white rum. Uck. WAY too much licorice for my taste. Absinthe, the traditional add-in to a Sazerac, might have been better, and adding water seemed like a strange touch. Maybe it was supposed to tame the Pernod. It didn’t. Definitely in the “not a favorite” list.

Agbiag! (Iloko)

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Posted by on July 11, 2016 in Rum

 

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