Chris Garner

I got a sake vermouth I can’t wait to try soon.

Bought Byrrh out of curiosity and my interest in old prohibition cocktails. Plus, when I found out the us version didn’t contain quinine it gave me another reason to by it (II bought it before learning that).

I use pure allulose for my sunlike syrup or what you call sugar syrup and I also make my honey syrup using a sugar free honey alternative that is only available in the US and possibly Canada being modified Atkins. However, I will use liqueurs even though they have a ton of sugar and I’m going to use a sugar cube or Demerara sugar cube for making the Sazerac because it’s traditional to do that. I do wish people made sugar free liqueurs that used allulose so I can feel better about using them.

Thanks. I won’t be going back to the standard jiggers again.