New Orleans' best cocktails: The Sazerac

[Waragainstme]

I pledge is to drink this if the Saints go to the Superbowl in 12....Great Video!

[worthmoremusic]

stunning bar...

[FranzAntonMesmer]

This guy makes me want to go hunting for the best cocktail bar in town.

[JimPlottier]

I like this. You can tell he's an old timer but he loves his job and takes in interest in his art. Simple yet effective.

[lepetitdiscordance]

So much class 

[babyluv24]

he needs his own show on the food network

[Esquire2012]

where do you work sir im coming their just to get a drink from you sir have the herbsaint ready

[auaaron11]

When you mix or shake with ice what do you reckon gets added to the drink...? Simple syrup? I think I'll trust Chris McMillian to control the levels of dillution in his drinks.

[rickinlaf]

Love the romancing of the concoction and the attention to its history...makes me thirsty. Nicely done.

[nirvanafan21191]

Fuck...Yeah...

[mikenicefoto]

hes off... you should never add water when muddling the cube.. if you need to cut corner use simple syrup. one oz of water will ruin it...

[alogli]

@mikenicefoto and what exactly is simple syrup? that's right a saturated solution of sugar and WATER

[mikenicefoto]

@alogli ... simple syrup is water reduced... using one oz of water is a much greater amount than say one oz of simple syrup... point is an oz of water will kill it... you should just muddled the cube with bitters or try agave as an alternate

[JonasClark]

@mikenicefoto Problem with agave is that it carries a distinctive flavor which alters the taste, subtly, of things like cocktails.

[skinnynorris85]

this is integrity!

[prtampa]

Hats off father of all bartenders.

[athalas]

that cocktail looks amazing! this guy knows a lot about cocktails. It's impressive how experience fills your head with knowledge!

[littletone2002]

A true bartenders bartender

[daruma9999]

just perfect

[terratrema]

What kind of bitters does he use?

[close2reality]

@terratrema Peychaud's Bitters

[GoHawks4]

@terratrema Peychaud's. Don't use Angostura as a substitute, they're very different. Peychaud's is very licoricey.

[bolch88bb8]

This guy is probably one of the best on you tube...all the rest are a bunch of dorks.

Keep rocking Chris

[lamonight]

Finally! a Barteneder that knows what he is doing. Could I be your apprentice if I moved to New Orleans! haha. Awesome. I am going to watch every single post you have.

[PhDincrazy]

After trawling though piles of You Tube crap I finally stumble on cocktail utopia. Brilliant.

[tonyricotta]

man this is style.professional , free, knowledge, and the best part is that southern gentleman's zest that don't exist anymore...your the man Chris, Patrick from Rome Italy

[cet0708]

They don't make tenders like this guy anymore ... and it's a damn shame.

[LawrenceKennard]

My first Sazerac was at the Sazerac restaurant. I love it! My wife and I are going to Herbsaint tonight. Guess what I'm ordering until I become an expert like you all :)

[RCinPAWA]

I wish I was there to drink that Sazerac. I had my first Sazerac at Arnauds and it was completely different from this one. I loved that one but I'd still like to try Mr. McMillian's.

[radiohead1234562000]

Went to the pere marquette bar just to see him. We had 6 drinks total, me and my girlfriend and he spent so much time and care on each drink, never had that experience before or since.

[axeltesch]

Not complaining over Chris' performance, he's putting on a good display with the Sazerac although he added the ice too early. Such a Cocktail should not be exposed to that much ice without stirring. Exept for that; great job!

[JunmaiShu]

Looks like I'm the first person to give a thumbs up on this comment, which is crazy because you're absolutely correct. The ice shouldn't go in until after adding the sugar/syrup, bitters and rye. As you said it shouldn't be in contact with the drink that long and you should stir the shit out of it the entire time.

And this is petty but leaving the peel in the drink, uh... no.

[MokaMartini]

"don't be afraid of bitters"

you're speaking my language man!

[bertrice999]

i need that now ...and forever

[SawViking]

wish he was my grandfather.

[trudelphic]

GREAT bartender. Knows his shit, and doesn't take shortcuts. My kind of guy. I will make this drink this weekend and use some absinthe for that traditional feel. Cheers!

[whoisdirk]

Such dignity.

[heavyharpoon23]

Herbsaint would be an anagram for absinthe if you dropped the letter R.

[mEloxity]

I really enjoy the way he walks us through the history of the drink, but he should slow down a bit on the process (that slip of ice!!) Nice and steady seems so much more cool for such a defined drink. But excellent nonetheless!

[pcro509]

cheers. sazerac with (ri) is delicious.

[huey2283]

made myself one last week thankfully after watching this i know i was pretty much spot on, use a little barrel bitters as well though.Delicious.

[gotchusucka]

Tons of info!! You are great, Chris.

[klugyboy]

Thats a beautiful thing right there

[Quag7]

This guy is the most bartenderly of bartenders. This is the guy, right here, I want making my drinks - everywhere.

[DanDanTheBassman]

@Quag7 This guy is exactly who I want to be as a bartender. Kinda sounds like Tom Waits. And if Tom Waits were my bartender, my life just might be complete.

[whiterottenrabbit]

@Quag7

I agree, this guy is lightyears ahead of this wussy Rafaelle Bratolli!

[D0ST03VSKY]

hmm... sazerac!

[Starfire61]

A terrific series of videos by a consummate professional. I've enjoyed watching every single one. Chris McMillian should be mandatory viewing for all aspiring bartenders.

Thanks!

[radiohead1234562000]

this is a true cocktail, classy and refined. always get it when i can

[fedecuco]

I've never drink this cocktail, but after waching this video y make one in my work(I'm a bartender) It's Delicious.

Thanks!

PS: sorry for my English I'm not a English speaker I'm from Argentina

[GoHawks4]

@fedecuco At least I know I can get a Sazerac SOMEWHERE in Argentina this summer. :-)

[allancuevasuk]

awesome. so many different versions of it but now i finally know how to make it

[sallycates]

i miss chris so much, i am watching all of these videos again and again. wish he would retur.

[fpz627]

I just found out that Chris is back. He is working at the Lobby Bar in the Renaissance Pere Marquette Hotel. It's at the corner of Common and Barone. Had drink with him the other night, he is awesome.

[sandysandstorm]

who would have thought that booze is so tasty!

[HelloMyNameIsDer]

a lot of people

[cfotoole]

best cocktail on the planet

[eltejano]

I'm thirsty

[flatspunk]

Tasty.