Sazerac by Jan Rishoi, mixologue
Ingredients:
10 ml Absente rinsed glass shaker with 4-5 ice cubes.
60 ml of Isla Grande 15 year old rhum
10 ml Demerara syrup
Method:
Stir for 1 minute. Strain into chilled Nick & Nora glass. Garnish with a lemon twist.
© photo : @rhuminations
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