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Cocktail expert Gary Regan imagines what the Sazerac would be like if invented in France instead of New Orleans.
Pour the absinthe into a chilled Champagne flute, tilting and rotating the glass to coat the interior.
Add a few ice cubes and set aside.
Add the remaining ingredients to a mixing glass and fill with fresh ice.
Stir.
Discard the ice and any excess absinthe from the prepared flute and strain the drink into it.
Garnish with a lemon twist.
(Photo taken at Bourbon & Branch in San Francisco.)
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