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Velveteen

Served at: Annisa

Photo by Danny Kim
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Ingredients

2 oz. Russell's rye
3/4 oz. green Chartreuse
3/4 oz. velvet falernum
1/2 oz. fresh lemon juice
4 drops Peychaud's bitters

Instructions

In a mixing glass, combine 2 oz. Russell's rye, 3/4 oz. each green Chartreuse and velvet falernum, and 1/2 oz. fresh lemon juice. Stir gently with ice, strain, and serve in a chilled cordial glass. Finish with four drops Peychaud's bitters. (Published 2011)
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