About this Cocktail
Basically right off the back of the Brooklyn bitters bottle. I use a sugar cube instead of SS as you would with a traditional Sazerac.
2oz rye whiskey
1 sugar cube
3 dash peychaud's bitters
2 dropper full of Brooklyn Hemispherical Sriracha Bitters
Dissolve sugar with bitters in a mixing glass. Add rye, ice. Stir. Rinse coup glass w absinthe (pastis). Strain into coup. Garnish with Lemon zest.
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