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Cocktail Menu: Spring Drinks at 1886 in Los Angeles

A South American Sazerac

Over at FineCooking.com, I posted the recipe for the Sazeru, a version of the Sazerac made with Pisco (from Peru, get it?). 

I actually made the drink as part of the final exam for the five-day B.A.R. course I took a couple of years ago. We had to create a cocktail with just four ingredients, including garnish. 

As the only color in the drink comes from Peychaud's Bitters, it has a lovely pink hue. I decided to serve it up rather than on the rocks to show it off. 

It's important to use an earthy, rather than floral, pisco in the drink. I think you'll like it. 

By Camper English

2 fl. oz. Peruvian Pisco (Quebranta or Acholado)
.5 fl. oz. Simple Syrup
1 Barspoon Absinthe (Use a clear brand like Kubler)
2 Dashes Peychaud's Bitters

Stir all ingredients with ice until very cold and strain into a cocktail glass. 




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