At The Whiskey Bar in Cleveland Heights, OH
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 π€€
this post was submitted on 18 Jul 2023
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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.
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.
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.
No I'm not the bartender. I know there's absinthe in it.