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Sazerac (New Orleans style)
While bartenders in other cities have complicated the Sazerac by using a combination of spirits [us included - Difford's Sazerac recipe], in New Orleans...
John CARR
7th March at 14:19
Pre-chilled glass in freezer, half a dozen generous atomiser sprays, return to freezer, sazerac rye, 2 dashes regular peychauds, one barrel aged, rest per recipe. Simply delicious 4.5 stars. Incredibly aromatic, I feel I should be munching on a piece of Cajun chicken on a humid evening. And thus we drink to a fading empire.