"The #sazerac experiment... I learned I go both ways... #cognac #rye #both #drinkseattle #howwedo #chefsnightoff"ChefMegan CoombesAltstadt, Meg's
Vintage Sazerac with 1935 Cognac or 1945 Monticello rye, bitters, and 1940 Pernod Absinthe1 Recommendation
