Comments on: Not all drink (recipes) are created the same https://scofflawsden.com/blog/2008/01/24/not-all-drink-recipes-are-created-the-same/ Tue, 09 Apr 2013 00:09:05 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: tmfiii https://scofflawsden.com/blog/2008/01/24/not-all-drink-recipes-are-created-the-same/#comment-78 tmfiii Fri, 25 Jan 2008 18:13:44 +0000 http://scofflawsden.com/blog/2008/01/24/not-all-drink-recipes-are-created-the-same/#comment-78 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. 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.

]]> By: runoknows https://scofflawsden.com/blog/2008/01/24/not-all-drink-recipes-are-created-the-same/#comment-77 runoknows Fri, 25 Jan 2008 15:45:06 +0000 http://scofflawsden.com/blog/2008/01/24/not-all-drink-recipes-are-created-the-same/#comment-77 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. :-) 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. :-)

]]> By: ext_81813 https://scofflawsden.com/blog/2008/01/24/not-all-drink-recipes-are-created-the-same/#comment-76 ext_81813 Fri, 25 Jan 2008 12:05:32 +0000 http://scofflawsden.com/blog/2008/01/24/not-all-drink-recipes-are-created-the-same/#comment-76 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... 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…

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