it definately should be.bagelator wrote:why is no longer stickied?
Parson wrote:...and then God said unto Eve, "Have some of that, slag."
seckle wrote:2 parts midori
1 part ginger ale
1 part lime juice.
Parson wrote:...and then God said unto Eve, "Have some of that, slag."
]
SoundcloudAntlionUK wrote:fuck you SNH
no no noesfandyar wrote: also your standard sazerac
whisper of pernod in a coupe glass
in a shaker, muddle a cube of sugar with a little water, or you can use simple syrup (equal parts water and sugar to make it, add 3/4 of an oz)
add 2 1/2 oz rye whiskey (if you want a french sazerac, use cognac)
2-3 dashes peyshaud bitters
add ice and stir roughly 26 times, not shake
use a julip strainer and pour into coupe. garnish with a generous lemon peel as garnish, you could even express the oil of the lemon peel onto the glass before placing it in the drink.
Agent 47 wrote:Next time I can think of something, I will.
silkie wrote:people are happy to be ur best friend n shit when they think they can get something out of u, then when they surpass u, they couldnt give a flying fuck about ya. that not dubstep thats life
nope how would you ever combine rye with cognac... its history... one sazerac is post prohibition one is pre prohibition. you dont mix the two. also by my knowledge there is no angostura bitters in a sazerac... period. peel lemon OVER drink as you said, was me saying to express the oil of the lemon peel onto said sazerac glass, if you were so inclined. however your recommendation to peel it over the drink is correct and optimal. again the "whisper" is the tsp of absinthe being rung around an old-fashioned glass, or as i said the coupe glass (they are not the same i know), while the rest of the ingredients are added in a seperate container, then combined later. both methods work.lloydnoise wrote:no no noesfandyar wrote: also your standard sazerac
whisper of pernod in a coupe glass
in a shaker, muddle a cube of sugar with a little water, or you can use simple syrup (equal parts water and sugar to make it, add 3/4 of an oz)
add 2 1/2 oz rye whiskey (if you want a french sazerac, use cognac)
2-3 dashes peyshaud bitters
add ice and stir roughly 26 times, not shake
use a julip strainer and pour into coupe. garnish with a generous lemon peel as garnish, you could even express the oil of the lemon peel onto the glass before placing it in the drink.
crushed ice in serving glass, tsp of good absinthe over ice
1 part rye whiskey 1 part brandy/cognac mixed with ice
2 dashes Angostura 3 of Peychauds over brown sugar cube, muddle till silky
add to whiskey and brandy
rinse round glass then chuck ice and absinthe
strain mix into glass
peel lemon OVER drink
drop in peel
SoundcloudAntlionUK wrote:fuck you SNH
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