Let’s Make a Sazerac!

[@ironsoul80]

The 50/50 rye, cognac blend is know as medical strength its my prefered version

[@hilariogarcia6652]

old fashioned glass should be chilled though before pouring final product

[@DarrellSCady]

Also, the classic recipe calls for the lemon peel to be expressed and discarded

[@a.vaidya8024]

Why not use rich Demerara syrup rather than a sugar cube? It mixes so much better

[@MAINGAMERS-zh5sn]

Neat

[@JohnSmith-nd9oh]

Yeah, I like a rusty nail with a lemon twist and a little bit of simple syrup 🥂

[@kawonewilliams1949]

I feel like this drink always comes out a little too sweet, and it is a bit overrated. Wanted to get to both videos to cover my bases and improve the interaction numbers.

[@WhiskeyForge]

Chill the glass and add a big rock, that final product looks weak.

[@anderson-may5174]

Probably the opposite of weak considering how long he stirred, but sazeracs are more commonly served straight without ice. Not saying you can’t do that of course.

[@DarrellSCady]

Chill the glass, NO big rock

[@totaltrumpet]

Saying New Orleans classic is crazy

[@DarrellSCady]

why?

[@detroyt232323]

Isn't this just an Old Fashioned minus the orange peel 🤔

[@peculiar1295]

Old fashioned cocktails use angostura bitters not peycheud’s bitters. Plus most modern day old fashioneds use demerara syrup instead of a sugar cube and garnish with orange peel and a maraschino cherry.

[@detroyt232323]

@@peculiar1295 I just made 4 of these last night. Why do you feel the need to tell me something I already know 🤦🏼. Also, you got that cherry wrong. Those are bullshit cherries.

[@peculiar1295]

@@detroyt232323 because its not “just an old fashioned minus the orange peel”

[@detroyt232323]

@peculiar1295 pretty damn close. Also you assessment on the sugar is wrong. The original was made WITH a sugar cube and NO cherry.

[@peculiar1295]

@@detroyt232323 i said the “modern day old fashioned”