Comments on Profile Post by spwath

  1. skem
    skem
    A good one is made with loads of Peychaud’s bitters (you cannot use any other kind of bitters and you need a lot), a rinse of anise liquor (controversy as to whether you can use Pernod or if you must use Herbsaint), and cognac, whiskey, or often a blend. You need to find the right base alcohol for balance. Next time you have one you like, just ask them what spirit(s) they use.
    Mar 31, 2021
    spwath, Tchoupitoulas and Cryptowolf like this.
  2. Cryptowolf
    Cryptowolf
    Agreed with @skem. A Sazerac requires a split base with a bourbon/rye and brandy/cognac/armanagac. Peychaud’s and simple syrup to balance. Then you need either a anise liquor rinse or spritz. And don’t forget to express an oily orange or lemon peel to coat the surface of the drink with oils to dull the early alcohol burn.
    Mar 31, 2021
    skem, spwath and Tchoupitoulas like this.
  3. spwath
    spwath
    Ok, makes sense, I think I've been getting lazy with it and doing some "that's not quite what it says but it should work"
    Mar 31, 2021
    Cryptowolf and skem like this.
  4. Cryptowolf
    Cryptowolf
    I made a Sazerac tonight. My recipe: 1.5 oz Redemption Bourbon, .75 oz Owl Mescal, .25 oz rich simple syrup, 8 drops Honest Johns New Orleans Bitters.
    Mar 31, 2021
  5. Cryptowolf
    Cryptowolf
    4 Absinthe spritzes over ice, then added water to chill the glass. Mixed all other ingredients in a separate glass, dumped out ice, and poured. Expressed an orange peel and rubbed the peel over the rim of the glass.
    Mar 31, 2021
  6. Cryptowolf
    Cryptowolf
    When drinking, take a deep mouth breath until you can almost taste the drink on the top of your mouth, then take a large sip and slosh around your mouth, slowly warming the drink and swallowing just as it starts to burn. Then wait for the wonderful aftertaste and enjoy!
    Mar 31, 2021