I love a Sazerac, but I've always made them by stirring over ice and then straining into an ice cold glass. Part of the appeal (to me anyway) is the undiluted booziness 🤤
Same here! Bit of a Sazerac snob here, but mine always come stirred over ice and stained into a cold glass to avoid further dilution. I would also garnish with a lemon peel, where OP's seems to have an orange peel.
It's probably not possible here since it's bar-made (unless... are you the bartender?), but a Sazerac is one of the drinks where I'd always love to know the recipe, since there's so much variation.
5 Comments
dmention7@lemm.ee · 2 pts · 3y
I love a Sazerac, but I've always made them by stirring over ice and then straining into an ice cold glass. Part of the appeal (to me anyway) is the undiluted booziness 🤤
evhan@lemmy.foldling.org · 1 pts · 3y
If you haven't, try a Vieux Carre! It's similar, also quite boozy, and IMO definitely benefits from ice to bring it back in line.
ShoddySwim@midwest.social · 1 pts · 3y
Same here! Bit of a Sazerac snob here, but mine always come stirred over ice and stained into a cold glass to avoid further dilution. I would also garnish with a lemon peel, where OP's seems to have an orange peel.
evhan@lemmy.foldling.org · 2 pts · 3y
Looks good, enjoy!
It's probably not possible here since it's bar-made (unless... are you the bartender?), but a Sazerac is one of the drinks where I'd always love to know the recipe, since there's so much variation.
seahorse@midwest.social · 1 pts · 3y
No I'm not the bartender. I know there's absinthe in it.