Hi again my good friend Lui. I have just made this to your sugar adjusted spec. I got a bottle of Bulleit Rye yesterday so this is first use. Courvuvious Cognac. It is my bedtime drink and very impressive. The Absynth touch is beautifully enriching. Every sip tastes better! Thanks once again for publishing these classics with such enthusiasm. Nick from York
Thank you so much! I'm so happy you are enjoying the videos! I'd say you can store simple syrup for about 2/3 weeks. As long as it's in an air tight container it'll last quite a bit. Tho based on how quick it is to make, i believe it's always best to keep it under a week. At my restaurant we make it fresh every 2 to 3 days. Please let me know if you have any suggestions on how I can get better or any videos you'd like to see!
Thank you so much! I'm glad you enjoyed it! I use St. George's Absinthe Verte. Everything they make is great and I love their absinthe. It's really tasty and made here in the states.
Usually Sazerac's are just served in chilled glasses. Putting a low ball I'm the freezer for about 10 minutes before making one of these should do the trick 😁 And as long as you stir enough when mixing the cocktail it should be at the perfect dilution so no need for ice.
Hi again my good friend Lui. I have just made this to your sugar adjusted spec. I got a bottle of Bulleit Rye yesterday so this is first use. Courvuvious Cognac. It is my bedtime drink and very impressive. The Absynth touch is beautifully enriching. Every sip tastes better!
Thanks once again for publishing these classics with such enthusiasm.
Nick from York
Nick! That's awesome! Makes me very happy to hear. Glad you got to try this incredible classic!
And it is my absolute pleasure! 😁😁
EXCELLENT!!! I love the Sazerac cocktail. I've got to try this version!!! BTW, I love that campari mixing glass, can I borrow it???
Yes absolutely you do gotta try it! And i wish I could lend it to you hahaha but unfortunately these are the mixing glasses for my restaurant 😁
I really do like the split base sazarc. Great job.
Thank you friend! I find the split base adds an extra layer of complexity to an already amazing cocktail
In LODO, bartender tried to serve me one without absinthe
So this is the Pierre Ferrand Amber cognac? Is it good?
So cool!
Thank you! 😁🙌 I'm so glad you enjoyed it!
How long can I store the sugar syrup. Thanks. Love your videos
Thank you so much! I'm so happy you are enjoying the videos!
I'd say you can store simple syrup for about 2/3 weeks. As long as it's in an air tight container it'll last quite a bit. Tho based on how quick it is to make, i believe it's always best to keep it under a week. At my restaurant we make it fresh every 2 to 3 days.
Please let me know if you have any suggestions on how I can get better or any videos you'd like to see!
What absinthe did you use? Great video as always!
Thank you so much! I'm glad you enjoyed it! I use St. George's Absinthe Verte. Everything they make is great and I love their absinthe. It's really tasty and made here in the states.
No ice? 🤔
Usually Sazerac's are just served in chilled glasses. Putting a low ball I'm the freezer for about 10 minutes before making one of these should do the trick 😁
And as long as you stir enough when mixing the cocktail it should be at the perfect dilution so no need for ice.