I got distracted while making a Sazerac.
2 oz Añejo rum
34 oz Sweet vermouth, Carpano
34 oz Apple cider
3 ds Peychaud's Bitters
3 lf Sage
14 t Demerara sugar
1 twst Orange peel
1 rinse Absinthe
Rinse a rocks glass with the absinthe but don't toss it out. Put it all in the freezer for a bit. Sage leaves, sugar, and Peychaud's in your shaker. Give it a real solid muddle. Then add the rest and stir for good while. Take the rocks glass out, swirl the absinthe around. Double strain. Express the orange peel over the top and drop it in.
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