Not all drink (recipes) are created the same

[runoknows]

The Sazerac is one of the "classic" cocktails.  Originally made with brandy, the quintessential recipe for it right now is rye whiskey, an absinthe substitute, simple syrup, and bitters (typically Peychaud's).

But the different recipes...

I originally made the recipe using Robert Hess' website's recipe.  If you click on his recipe, you'll see his

Comments

[ext_81813]

3/4 ounce of sugar syrup sounds very sweet to me, but then I am a big fan of rye. My preferred recipe for the Sazerac is 2-3oz rye, 1 bar-spoon of sugar syrup and maybe 3 or 4 dashes of Peychaud's. Plus the swill of Absinthe around the glass of course.

That's what I love about cocktails though, you can usually tailor a recipe to suit almost any palate...

[runoknows]

I've got a bit of a sweet tooth myself, but I'm already looking forward to trying another one tonight.

I think the next time I'll go with about 1/2 an ounce of simple syrup - and more Peychaud's. Definitely not using enough of that.

And I did figure out that no matter how much you try to chill them, a plastic solo cup just doesn't work for a Saz. :-)

[tmfiii]

I'll give you credit for trying to use a plastic solo cup . . . not much, but some. I'm generally in the same boat with Jay on the amount of simple syrup, but then again, I haven't met a Sazerac I haven't liked.