Today we're making a Sazerac and I've been looking forward to this one! The Sazerac is known to be one of the oldest cocktails, and has gone through various evolutions of course with so many cocktails this old, the true history's a bit cloudy. It's a spirit forward cocktail that's meant to be sipped over time, and one that bartenders debate over the proper way it should be made. I say try different proportions and see what fits your tastes. This is one way I enjoy the Sazerac I hope you enjoy it too! Cheers!

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TIME STAMPS
Intro: 0:00
The History: 0:37
The Glass: 2:41
The Booze: 3:13
The Recipe: 5:35
Sips: 7:20

THE SAZERAC RECIPE
1.5 oz. (45 ml) Sazerac Straight Rye Whiskey
1/2 oz. (15 ml) Maison Rouge VSOP Cognac
1/4 oz. (7.5 ml) semirich simple syrup (1.5:1 sugar:water)
3 dashes Peychaud's Bitters
1 dash Angostura Aromatic Bitters
Rinse of Nouvelle Orleans Absinthe Superieure
Lemon zest for garnish

THE TOOLS
My workhorse double jigger: https://amzn.to/3lmmKrK
My favorite mixing glass: https://amzn.to/46KrrTX
Bar spoon: https://amzn.to/3wkkDhg
Julep strainer: https://amzn.to/3mymEyA
Rubber bar mat (6"x12"): https://amzn.to/3h2IJER
Peeler: https://amzn.to/36tNxOo
Gibraltar Single Rocks Glass: https://amzn.to/3fcDPEd

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Coproduced with the lovely Azusa "Az" Inaba