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| What You Need: |
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2 ounces Herbsaint or Pernod
˝ teaspoon superfine sugar
1 cup shaved or finely cracked ice
A 6-ounce champagne glass, chilled
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| How To Cook: |
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1. Combine the Herbsaint or Pernod and sugar in a mixing glass and stir with a bar spoon to dissolve the sugar.
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2. Fill the champagne glass with the ice, pour the Herbsaint or Pernod mixture over the ice and serve at once.
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