I realized last night that this is the first time I have been the one getting dumped (at least, past the first-second date kind of thing). That sucks.
Oh well.
So when I got home and told Cathy about it, she asked me if I wanted a drink. Not right then, I didn’t, but later I thought yes, I would like a drink.
But what to drink?
So I went and made a Sazerac. Honestly, I’m not a huge Pernod fan, so the last time I made one (carefully to Robert Hess‘ recipe) it didn’t come out so great. I thought about using a sugar cube this time but I stuck with the simple syrup.
Since I wasn’t paying close attention, I didn’t make it precisely. I poured in some Pernod, swished it around, and left a little puddle in the bottom. I squirted in some rich simple syrup (not having regular right now), then poured in two ounces of Sazerac rye, followed with two dashes (oops) of Peychaud bitters and a twist of lemon.
I actually think it came out quite well, with the sole problem being the glass could’ve been colder.
I chilled another glass and this time followed the recipe (not the instructions) to the letter – and again, was disappointed.
So, perhaps, for me, a bit of a variation on the recipe is needed. I’ll further experiment with the SeanMike-Sazerac and let you know.
After that, before heading over to my neighbor’s house for a much-needed (and tasty) Lone Wolf Sungrown, I made a Satan’s Whiskers. I think
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has posted the recipe before, but if you forget, it’s:
3/4 ounce gin (I used Tanqueray 10)
3/4 ounce sweet vermouth
3/4 ounce dry vermouth
1/2 ounce OJ
1/2 ounce Grand Marnier
1 dash orange bitters
VERY good. I gave David a taste and he enjoyed it, too. “That,” I said, “is why I want to have a cocktail party.”
Now to figure out what I want to do about cigars. I need more Lone Wolfs – but I’m just debating on the size of which kinds, between the Wolf Pack and the Sungrown. I like ‘em both, but do I want longer Wolf Packs, or maybe shorter Sungrowns, or stick with the sizes I have now? The fact that they come in 25 cigar bundles doesn’t help things…
I can attest to changing up the recipe for a Sazerac. I like them made in the traditional way but sometimes I want a more sweetness/absinthe-y flavor. I usually add a touch more simple syrup and keep a little puddle of Pernod in the glass as well and really enjoy it. Good stuff.