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150th Sazerac
2 oz Grand Marnier Cent Cinquantenaire, 1/4 oz Absinthe, 4 dashes Peychauds bitters, 1 barspoon of raw sugar. Take 2 rocks glasses, chill one while preparing the drink in the other. Rinse Absinthe into the second glass by swirling it, then dumping it out. Add the Cent Ciquantenaire, sugar, and the bitters and stir with ice cubes to chill. Strain into the chilled rocks glass and garnish with a lemon peel.

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