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Post by Ward on Jun 15, 2021 17:35:44 GMT -6
1/2 way through my dry month . . . there it was, on the shelf, gorgeous...it was looking at me.
So I had to take it home.
It will have to wait a couple of weeks . . . but we'll be friends. I can tell.
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Post by Johnkenn on Jun 16, 2021 22:03:25 GMT -6
1/2 way through my dry month . . . there it was, on the shelf, gorgeous...it was looking at me. So I had to take it home. It will have to wait a couple of weeks . . . but we'll be friends. I can tell. Now you gotsta make a Sazerac. In shaker with ice 2oz - Rye 6-10 jiggers of Peychauds bitters 1/2 oz simple syrup (or to taste) Stir a good 30 turns (don’t laugh - it matters) Coat sides of glass with small drizzle of Absinthe, pour out excess. Pour into glass. If it has a slight red tint, you’re good. |
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Post by ragan on Jun 16, 2021 22:05:36 GMT -6
My brother makes Sazeracs a lot. Pretty tasty.
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Post by forgotteng on Jul 6, 2021 15:56:45 GMT -6
Just picked up a bottle of this last month. It's in the closet but I haven't gotten to it yet. Now I'm looking forward to it.
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Post by Ward on Jul 8, 2021 5:30:41 GMT -6
1/2 way through my dry month . . . there it was, on the shelf, gorgeous...it was looking at me. So I had to take it home. It will have to wait a couple of weeks . . . but we'll be friends. I can tell. Now you gotsta make a Sazerac. In shaker with ice 2oz - Rye 6-10 jiggers of Peychauds bitters 1/2 oz simple syrup (or to taste) Stir a good 30 turns (don’t laugh - it matters) Coat sides of glass with small drizzle of Absinthe, pour out excess. Pour into glass. If it has a slight red tint, you’re good. Picking up a bottle of Absinthe today. Give that a go on Friday. |
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Post by Johnkenn on Jul 8, 2021 14:53:26 GMT -6
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