Chase Jefferies, a bartender at Del Frisco’s Double Eagle Steakhouse in Las Vegas, makes a Smoked Sazerac by shaking Hennessy, Bulleit Rye, Pernod Absinthe, maple syrup and Peychaud’s Bitters with ice, then filling a snifter with applewood smoke and pouring the drink over an oversized ice cube. (Heidi Knapp Rinella/Las Vegas Review-Journal)
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Mountain Fest at Lee Canyon — PHOTOS
LETTER: This is what the nation has to choose from?
LETTER: The debate disaster