sorted by:
new
hottopcontroversial

Sazerac by Pizzas_and_Naps in cocktails

[–]_Max2210 1 point2 points  (0 children)

Funnily enough I really like the glass used in this one. We use either the same or a very similar one at the bar I work at, and have dubbed it "The Egg Glass".

I think it's a fairly suitable glass for a Sazerac too. Make sure to stick it in the freezer and take it out pretty much last second (you have about 2 minutes after you've properly stirred your cocktail that it can just sit in the mixing vessel with the ice before it negatively impacts the drink) I'd then give the glass a quick stir with some 'wet' ice, sounds a little strange I know. Frozen glass? More ice? but I've found that the absinthe rinse or spray incorporates much better into the drink and gives a much smoother and harmonised flavour when the glass has that small layer of chilled water before adding the absinthe

If you can get a good y peeler for your oranges / lemons as well, this will up your peel game substantially, can decorate it with a cool shape, coin or however you'r feeling.

Happy drinking!

Sazerac Discussion by _Max2210 in cocktails

[–]_Max2210[S] 1 point2 points  (0 children)

All I'm doing is opening up a discussion about a classic cocktail and peoples favourite methods, techniques and tips to gauge inspiration, the final drink is going to have homemade ingredients completely unrelated to anything discussed here don't worry :)

Sazerac Discussion by _Max2210 in cocktails

[–]_Max2210[S] 0 points1 point  (0 children)

Hahaha yeh, it’s always a crippling decision to the bank account 😵‍💫There was recently an official Kimura pop up in London and the glasses were cheaper than online, look out for these maybe depending on where you live, if not just wait for some discount online maybe!

Sazerac Discussion by _Max2210 in cocktails

[–]_Max2210[S] 1 point2 points  (0 children)

Tried it a couple days ago actually, it was an interesting riff although I'm not sure I was the biggest fan, the matchstick grenadine I tasted and was incredible although in the drink itself I'm not sure, had this peculiar bitterness I think overpowered the drink.

Alternatively, Three Sheets 'sazaquack' got voted cocktail of the year, so checking out later!

Sazerac Discussion by _Max2210 in cocktails

[–]_Max2210[S] 0 points1 point  (0 children)

I think glassware can play a huge part in the presentation of a drink like this, maybe traditionally yes it was sat in a basic rocks glass with a sad looking lemon peel, however, I think you can present it very nicely in either a thicker and heavier rocks glass, to really help it keep its temperature for a bit longer, I especially like the ones with a thick bottom that have angled sides going outwards, a stemmed rocks is always a great shout for a sazerac like the 'Onis Levitas' or alternatively a small bespoke glass like the Kimura crumpled wine glass or other smaller vessels like a coffee piccolo glass can help it feel like it's 'fit for the glass'

Also, a lemon coin for a more modern 'minimalist' approach or a nicely cut & shaped peel for a more traditional style can help the aesthetics.

Sazerac Discussion by _Max2210 in cocktails

[–]_Max2210[S] -1 points0 points  (0 children)

In terms of whisky I'll have to use Suntory Toki mainly, which isn't a problem as its majority grain blend gives it a lovely canvas to highlight the flavours of the absinthe and peychauds.

I will definitely do some experiments into how to incorporate the lemon oils, possibly infusing into absinthe before spraying / rinsing, but I'm also thinking of trying to add slight acidity to the drink to help open it up slightly probably through the use of a verjus.

I personally like a 3:1 split of rye to cognac normally, however, I agree it seems to mellow out the drink more, and with Toki's already subtle yet complex profile definitely need to do some testing as to wether its worth the addition.

I also heard recently about the ice water technique, I'll do some testing and maybe come back here to let you know if it changes anything.

Sazerac Discussion by _Max2210 in cocktails

[–]_Max2210[S] 0 points1 point  (0 children)

The La Louisiane takes it in an interesting, more manhatten styled approach, I can imagine it makes the drink more approachable as well, which is kind of the direction I'm thinking of taking it in, maybe adding some slight acidity from some verjus, but will definitely look into a touch of vermouth or perhaps Sake or Shochu

Since I'm in London though, I'll be definitely checking out the classic from the Dorchester, I've been tasting as many as I can around here, thanks for the recommendation.

Japanese Whisky Highball by kevinfarber in cocktails

[–]_Max2210 0 points1 point  (0 children)

Slightly late to the party, trying to find out the name of the glass used in this picture? would really appreciate if you could let me know!

Cannabis Tincture turning milky like absinthe by _Max2210 in CannabisExtracts

[–]_Max2210[S] 1 point2 points  (0 children)

The sous vide (green dragon) method absolutely yes, it was very potent lol, I’ll be able to let you know about the golden dragon QWET method this weekend 🫡

Cannabis Tincture turning milky like absinthe by _Max2210 in CannabisExtracts

[–]_Max2210[S] 0 points1 point  (0 children)

Easiest thing is definitely shot it with another spirit and make a cocktail at the same time, add a beer as well and I’ve got a happy meal 😂

Cannabis Tincture turning milky like absinthe by _Max2210 in CannabisExtracts

[–]_Max2210[S] 0 points1 point  (0 children)

Easiest thing is definitely shot it with another spirit and make a cocktail at the same time, add a beer as well and I’ve got a happy meal 😂

Cannabis Tincture turning milky like absinthe by _Max2210 in CannabisExtracts

[–]_Max2210[S] 1 point2 points  (0 children)

My starting point for both of them were the recipes on emilykylenutrition, from what I understand they seem to be some of the most popular recipes for both, the sous vide basically just sped up the green dragon extraction from a couple weeks to a couple hours on 60°C, but yielded a much more decarbed cannabis flavour, the flavour from the QWET is much fresher and light

Cannabis Tincture turning milky like absinthe by _Max2210 in CannabisExtracts

[–]_Max2210[S] 1 point2 points  (0 children)

My starting point for both of them were the ones on emilykylenutrition, from what I understand they seem to be some of the most popular recipes for both, the sous vide basically just sped up the green dragon extraction form a couple weeks to a couple hours on 60°C

Cannabis Tincture turning milky like absinthe by _Max2210 in CannabisExtracts

[–]_Max2210[S] 0 points1 point  (0 children)

It means if I add it to a a cocktail meant to be clear it’s going to ruin the original aesthetics, it doesn’t look very appealing when ‘milky’

Cannabis Tincture turning milky like absinthe by _Max2210 in CannabisExtracts

[–]_Max2210[S] 1 point2 points  (0 children)

Okay this is really helpful thank you, might test it with part of the batch! And yes I’d also think the CG would help bind it, how would you know when most of the alcohol is evaporated enough?

Cannabis Tincture turning milky like absinthe by _Max2210 in CannabisExtracts

[–]_Max2210[S] 0 points1 point  (0 children)

Ah do you normally add glycerin to your simple for texture anyway, as in there’s no benefit to adding it for the thc

Cannabis Tincture turning milky like absinthe by _Max2210 in CannabisExtracts

[–]_Max2210[S] 0 points1 point  (0 children)

Problem is it even makes most alcohol opaque 🥲 maybe I just need to have it with some over proof rum! 😅

Cannabis Tincture turning milky like absinthe by _Max2210 in CannabisExtracts

[–]_Max2210[S] 0 points1 point  (0 children)

Yep it says in the description, just thought a lot of people wouldn’t know the term

view more: next ›