The Cocktail Spirit with Robert Hess - The Sazerac

[JunmaiShu]

Definitely the most accurate Sazerac recipe I've run into yet. Great idea with the atomizer, I've incorporated that as well. Agree with the guy below on the use of Demerara cane sugar. I don't use as much bitters as you did here, probably half that. Ridge Verte or Meadow of Love have replaced Jade N-O as my absinthe of choice. And Thomas H Handy circa 2006 for the rye.

JMO

[scrumpymanjack]

Nice. The only thing I've seen out there that could improve this is to use syrup but made from demerara sugar dissolved in water. That's how they serve it at Cure, a very good cocktail bar in New Orleans I discovered recently. Interested to know your thoughts.

[rbh0869]

@scrumpymanjack - There are a variety of different ways to "upscale" simple syrup, from using demerara sugar, to adding gum arabic, or switching to agave syrup, honey, molasses, or even flavoring them lightly with various essences. I think this is a good "special touch" that particular bars can bring to the table (like Cure in NOLA), but I think in general they shouldn't be seen as the "core" recipe, since the difference they bring to the drink can often be very, very, slight.

[scrumpymanjack]

@rbh0869 That makes a lot of sense. Many thanks for the feedback. I enjoy your videos immensely. Ok, now off to make a Ramos gin fizz to see if I can shrug off this terrible hangover.

[FunkyLamb]

You are so wrong bro. Sorry.

[rbh0869]

@FunkyLamb , wrong about what? If you have corrections to what I present about the Sazerac here, I'd love to hear about it.

Thanks

-Robert