Rye Sazerac
Build
¼ oz pastis to coat the inside of glass (6 dashes)
½ tsp sugar (2 dashes)
2 dashes Peychaud bitters, muddle with
¼ oz water (6 dashes)
2 oz rye (6 cl)
Several ice cubes
Stir
Add lemon twist
Serve in a rocks glass (6.0 oz)
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