You're viewing a single thread.
5 comments
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 🤤
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.