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Root beer sazerac


  • 2 ounces cognac
  • 1/4 ounce absinthe
  • 1/4 ounce water
  • 1 sugar cube
  • 3 to 4 dashes root beer bitters
  • Lemon zest
  • Cherry


  1. Pour 1/4 ounce of absinthe into the coupe. 
  2. Rinse coupe with absinthe and discard any excess.
  3. In a yarai, muddle one sugar cube, three to four dashes of root beer bitters, and 1/4 ounce of water. 
  4. Fill yarai with ice and add two ounces of cognac.
  5. Stir for 15 to 20 seconds and strain the cocktail into coupe. 
  6. Garnish with lemon zest and cherry.

Recipes c/o Dave Osorio,  The Minister Group

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