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tomdixonstudio The Sazerac, a classic serve, is an easy cocktail to make – add 50ml vintage Cognac l'heraud, 2 dashes peychaud, 1 dash angostura bitters, 3 dashes absinthe, 7ml sugar syrup. Stir over ice then strain into into whisky glass.

If that sounds too much like hard work, head to the #Dandelyan bar at the @MondrianLDN hotel where they’ll be serving it exclusively tonight.

#7ClassicServes by @MrLyan. Served in @tomdixonstudio glassware at #Dandelyan in the @Mondrianldn hotel for @drinkupldn’s #londoncocktailweek2016

#classiccocktails #cocktails #classic #londoncocktailweek #LCW2016 #tomdixoncocktails #cocktailporn #cocktailweek #cocktail #sazerac #whiskey #cognac #animation #peychaud #angostura #copper #barware #tomdixontank @WhiteLyan

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