Sazerac | How to Drink

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  • Опубликовано: 2 мар 2017
  • On this episode of How to Drink, I’m making a Sazerac, which is a drink people have been asking me to cover for some time now. This drink is famously associated with New Orleans, where legend holds that it was invented at the Sazerac House in the 1850’s. Some go as far as to say it’s the first cocktail. Though that is most certainly not true, it still encourage you to give the Sazerac a try for it is delicious. Cheers!
    Sazerac Ingredients:
    - 2 oz or 60 ml Rye
    - 1 Barspoon of Gomme Syrup
    - 3 Dashes of Bitters
    - 1 Dash Absinthe
    - Stir
    - Garnish with Lemon Peel
    Shop spirits for your cocktails (Affiliate): bit.ly/H2Dspirits
    Music: The Savoy Special by Glenn Crytzer's Savoy Seven
    syncopators.bandcamp.com/albu...
    Twitter: / how2drink
    Instagram: / how2drink
    Blog: www.thisishowtodrink.com/
    Patreon: / howtodrink
    Gear: www.thisishowtodrink.com/gear
    Directed & Edited by: Greg
    Produced by: Stefano Pennisi & Greg
    Cinematography by: John Hudak
    Created by: Greg
  • ХоббиХобби

Комментарии • 362

  • @JayWhite0703
    @JayWhite0703 7 лет назад +926

    This is literally the greatest cocktail channel on RUclips.

    • @howtodrink
      @howtodrink  7 лет назад +26

      ProfessorJaysTCG you're too kind!

    • @s7121n9s
      @s7121n9s 7 лет назад +3

      ProfessorJaysTCG gonna have to agree with that statement

    • @Yurek1
      @Yurek1 6 лет назад +7

      I used to think Cocktail Chemistry was, but this channel is waaay better.

    • @teokarlsson9369
      @teokarlsson9369 6 лет назад +4

      I think Cocktail Chemistry is still more enjoyable and educational, but this channel has way better tempo. Also Nick is bae.

    • @YenSnipest
      @YenSnipest 6 лет назад +1

      Your right, I am bae.

  • @NightmareDuckie
    @NightmareDuckie 7 лет назад +316

    "let's see if I did okee-dokee" I came here looking for a stoic, serious, and professional tutorial and I left pretty damn satisfied.

  • @shotgunsteve93
    @shotgunsteve93 7 лет назад +219

    Really like how you explained the traditional way while also explaining your own alterations to the recipe.

    • @howtodrink
      @howtodrink  7 лет назад +26

      Steven I should do more of that

  • @AvS2007
    @AvS2007 6 лет назад +224

    About the absinthe and the amount of room in the glass. I am pretty sure the whole point of having that much room is to have the sides coated with absinthe so the absinthe smell becomes very prominent. And you really don't need to throw any absinthe away when doing a rinse. If you freeze your glass a few dashed of absinthe becomes quite thick and then you can slowly roll the glass to really coat the inside with absinth all the way up to the edge. That's the way I prefer it anyway.

    • @howtodrink
      @howtodrink  6 лет назад +55

      Good ideas!

    • @igeboo1
      @igeboo1 5 лет назад +53

      An atomizer with absinthe does an amazing job of coating the glass, whilst not wasting perfectly good booze.

    • @its1110
      @its1110 5 лет назад +5

      I also find I get a good coating. And yeah, I want that for the nose. As to any left, I put the glass inverted over the mixcup to drain.

  • @CocktailChemistry
    @CocktailChemistry 7 лет назад +57

    Beautiful production and entertaining as usual sir. That yelp of pure satisfaction at the end

  • @MrDanielEarle
    @MrDanielEarle 7 лет назад +397

    *puts pitchfork away* I'll allow it

    • @howtodrink
      @howtodrink  7 лет назад +17

      MetalUniversity thanks! HOW DO YOU TYPE BOLD TEXT IN RUclips?!?

    • @richardohanlon3036
      @richardohanlon3036 7 лет назад +7

      It's wth putting a '*' either side of whatever you say. *this* is * this * without the spacing

    • @richardohanlon3036
      @richardohanlon3036 7 лет назад +5

      PS I love your channel and the amount of time and thought that you put into creating your content

    • @Engineer_Heathen
      @Engineer_Heathen 6 лет назад +1

      *yo*

    • @devonhayes2209
      @devonhayes2209 5 лет назад +1

      *testing*

  • @danielh750
    @danielh750 5 лет назад +30

    I'm a neat whiskey drinker, but my family is not. You made me look like a genius over the holidays. Thank you brother!

  • @arielangel1
    @arielangel1 7 лет назад +12

    You don't have to apologize so much. I've tasted so many versions of this drink. Some with Cognac, some with Rye, some with both. Even a different absinthe gives this drink an upgrade. Either way, this is probably the best cocktail ever.
    Keep up the great work, love your show!

  • @nawlyns504
    @nawlyns504 5 лет назад +2

    I was born and raised in New Orleans and traveled afar, when home sick a good Sazerac always brings me back

  • @taenyftw
    @taenyftw 5 лет назад

    Dude you're my new favorite person. You have this sense of chill and happiness in every video.

  • @honestlynate7922
    @honestlynate7922 6 лет назад +67

    come on people 61,000 and only a thousand of you people took the time to like his video. this dude's videos are so legit I'd like to see him on Food Network doing whole shows about each drink. come on people you take the time to watch his videos just take that second two thumbs it up for him

  • @JosephBeckW0W
    @JosephBeckW0W 7 лет назад +8

    With Sazeracs I have started dousing a sugar cube in absinth and lighting it on fire. Just as the sugar cube begins to bubble slightly, dash some bitters on top (You're right, Bitter Truth Creole is just as good as peychauds) and once the boiling starts to really get into it and the color starts to become golden brown quickly muddle it (You may hear some of the sugar pop in the glass this is fine). The muddler will obviously be on fire so blow it out. As this is all happening put your rye in a mixing glass with ice and stir to dilution. Then just pour your rye over the sugar paste.
    I'll do the same thing with a rye old fashioned as well. With a bourbon old fashioned I like to use a really small amount of over proof rum.
    What this process of burning does is it takes the two ends of a sucrose disaccharide and joins them into a longer polymer. In addition to ejecting a water molecule from the joining of the two structures, the longer polymer is more soluable in ethanol since whatever charge it may carry is displaced more easily. You still get a bit of the authentic grit, but you don't feel like you're drinking sand and the caramel flavors shine through a bit.

  • @zachgreen1544
    @zachgreen1544 7 лет назад +1

    My favorite cocktail! No worries about torches or pitchforks. I watch your videos because you do your personal takes and variations on drinks. I look up recipes when I want tradition and watch you for new ideas. Keep up the good work!

  • @trey8538
    @trey8538 7 лет назад +42

    Greg, I've been loving your channel all year. My new years resolution was to drink more (not get drunk more -an important note I couldn't stress enough to the wife) and your videos have inspired my mixology experimentation. Hats off to your whole crew. Beautifully shot and edited, great sound, and awesome personality and humor. So happy to join you each week and raise a glass.

    • @treyreppe4348
      @treyreppe4348 6 лет назад +2

      Agree (9 months later) great name spelling btw

  • @TheSealawyer
    @TheSealawyer 7 лет назад

    Greg! Looking forward to your new episodes. Your skill and personality are an inspiration to hobby drink makers (I mean drinkers) everywhere.

  • @wmancia08
    @wmancia08 2 года назад

    Just going thru your content and wow, talk about take me back. You have most certainly upgraded your show Sir! It's awesome, thank you for making such great content and for making it for this long!

  • @TheSuperbTV
    @TheSuperbTV 6 лет назад +3

    Great channel, man! Awesome camera and editing! Cheers!

  • @SumoLover
    @SumoLover 7 лет назад +4

    Loved the vid per usual keep it up! so glad you continued this channel its amazing.

  • @leonakan
    @leonakan 6 лет назад +3

    Please man, do more videos! I love your stuff! I'm really looking forward for your version of Vieux Carré. Cheers from Brazil!

    • @howtodrink
      @howtodrink  6 лет назад +1

      Awesome drink, definitely one I need to cover in the coming months.Thanks for watching!

  • @jamaalchin2231
    @jamaalchin2231 7 лет назад +6

    I only found this channel recently but I already love it so much

    • @howtodrink
      @howtodrink  7 лет назад +2

      this channel loves you too!

  • @iammeuru624
    @iammeuru624 7 лет назад +4

    Can't wait to try this version ! Thanks Greg

    • @howtodrink
      @howtodrink  7 лет назад +5

      Really dig your profile pic... Also thank you!

  • @Q_N-
    @Q_N- 4 года назад

    This is amazing! Thank you for your twist on it, made things easier and the drink is delicious! Although I tweaked it and added a bit more syrup.

  • @pmignini1
    @pmignini1 3 года назад

    Will try this shortly. I know I've had a Sazerac previously, but its been a while. I see this as the next step along my journey of trying all of the classic cocktails you've put forward. Really like the idea of having a little spice in the bitters as I bet it helps moderate the rye bite.

  • @RenderFarm1
    @RenderFarm1 7 лет назад +1

    More videos please!!! always my favorite recipes

  • @papu21over
    @papu21over 3 года назад

    You are so right, I was making my first Sazerac tonight, I dont see wasting absinthe. I had to find how you prepared yours, as usual you don't disappoint.

  • @GothicPotato2
    @GothicPotato2 7 лет назад

    Love the series! If you're taking recommendations for next season's line up, I highly recommend making a Laphroaig Project. Pretty unusual drink, but the flavors just work so unexpectedly well together and create an exceptionally well balanced drink. Plus it is super fun describing it as "a campfire put out with a bucket of lemonade" to people and watching them try and imagine that!

  • @leontiefmodell650
    @leontiefmodell650 6 лет назад +2

    Way to go man, I love how you stayed true to the original recipe, but at the same time, broke it up with enough variation to make it yours.
    Love me a good Sazerac - keep em' coming!

    • @howtodrink
      @howtodrink  6 лет назад

      Thank you so much! I will!

  • @chitoryu12
    @chitoryu12 5 лет назад +2

    The Sazerac made with Sazerac Rye and Peychaud's at my favorite bar is my absolute favorite drink. It's plenty tasty, but it has just such a level of complexity. It's the definition of a drink that's more than the sum of its parts.

  • @michaelespeland
    @michaelespeland 3 года назад

    Its cool the way you explain how it's traditionally supposed to be like, while having the guts to make your own twist on things in the step by step process. I'm not a big drinker, but you surely made we want to be one for a few minutes.

  • @petepratti251
    @petepratti251 7 лет назад

    Nice! I suggested this a few weeks back, thank you for sharing your twist on the Sazerac!

    • @howtodrink
      @howtodrink  7 лет назад +1

      Pete Pratti I don't want to to think I intentionally didn't give you a shout out or something, we shot this months ago so it was in the pipeline when you suggested, and there was no way for me to mention you on camera.

    • @petepratti251
      @petepratti251 7 лет назад

      How To Drink definitely didn't think that! i appreciate your videos. I tell everyone I can about them, keep it up!

  • @ErikWaitWhiskyStudies
    @ErikWaitWhiskyStudies 5 лет назад +1

    Another great whisky cocktail video!

  • @bim41337
    @bim41337 6 лет назад +2

    I simply LOVE the Sazerac. This is the drink that got me into the higher art of cocktails. It just tastes so freakishly amazing. And when I first stepped into the highest class bar in my town and ordered this one, the very professionell bartender flamed the absinth before pouring it on top of the finished cocktails. It was like a dream come true. I think your version is just fine, there's nothing wrong with it. One of the great classics, with a little modern "twist".

    • @howtodrink
      @howtodrink  6 лет назад +1

      Check out the Improved Whiskey Cocktail too then, you'll love it.

  • @janebeckman3431
    @janebeckman3431 6 лет назад +1

    Just discovered your channel and loving it! I am working on my own cocktail book with original interpretations, and have already made my own three variations on Sazarac (19th century and prohibition-inspired). I'm an amateur myself, and love your channel, and find it inspiring. Great to see innovation on this classic! (Subscribed!)

    • @howtodrink
      @howtodrink  6 лет назад

      Thank you! Glad you found me! Let me know when I can pick up a copy of the book!

  • @Vespasion1
    @Vespasion1 4 года назад +1

    I love the Sazerac. I think your version is probably superior.Your reasons for not sticking with tradition are really valid. I understand your reasons perfectly.

  • @mattjanzen2344
    @mattjanzen2344 7 лет назад

    Greg, I love it. I haven't played with creole bitters yet (need to get around to a Fourth Regiment sometime), but I usually use a spiced syrup for that extra bit in my sazeracs

  • @joshuafink8019
    @joshuafink8019 Год назад

    From southeast Louisiana and love a good Sazerac. Will have to try this variation. Also, one option so you don't waste absinthe/herbsaint (my preference) is to use an atomizer and mist the glass. I personally think having the entire inside coated makes a difference in the drink experience. You really get the aromas and flavor of the absinthe/herbsaint.

  • @fastovich
    @fastovich 7 лет назад

    Another great video!

  • @2008israelramos
    @2008israelramos 4 года назад +1

    I remember trying this in New Orleans for the first time and I went from not liking it to loving it before I finished my first glass.

  • @ishbu7489
    @ishbu7489 5 лет назад +18

    Bartender pro tip: to get the same effect as a rinse with out the wastage use a Misto or some other form of atomizer

    • @chrisfromthelc
      @chrisfromthelc 3 года назад

      I thought I was the only person to use a Misto for absinthe! I had to explain what a Misto was to my wife....she'd never heard of one before. I remember when they were all the rage about 10 years ago...

  • @timmarkley9309
    @timmarkley9309 2 года назад +1

    I love a good Sazerac! I do stick with the Peychard's though and I use demerara syrup. Have you ever tried making a Sazerac with an Anejo tequila? Just substitute the Rye with a good Anejo and the Gomme Syrup with Agave Nectar and use an orange peel for garnish. It's really good. Keep up the great work. Love your channel!

  • @newyorkeproductions
    @newyorkeproductions Год назад

    I knew I could count on you to mention it! I’ve often wondered the Sazerac’s relation to the Improved Whisky Cocktail but could never really find any discussion around - maybe my GoogleFu just sucks. But I said to myself “I bet Greg has a video on the Sazerac, and I bet he makes mention of that thread.”

  • @seanwilkinson1679
    @seanwilkinson1679 6 лет назад +1

    Love what your doin man great production you gotta try and come up with some drinks

  • @shaetur8276
    @shaetur8276 5 лет назад +1

    First time I come across your channel; I think you did a good job with your sazerac. Don't let anyone tell you different.

    • @howtodrink
      @howtodrink  5 лет назад

      Thanks for finding and watching!

  • @lucaslauritsen3887
    @lucaslauritsen3887 6 лет назад +1

    i dont know what it is but these videos are just so well put together! - Mad pros

  • @mattvogtcustomblades4236
    @mattvogtcustomblades4236 10 месяцев назад

    I love me a good sazerac, I’m definitely going to try this!

  • @payableondrummer
    @payableondrummer 7 лет назад +2

    That's basically how I make mine, except I just use simple syrup. Great video

  • @frankmormon2503
    @frankmormon2503 Год назад

    Baby Greg ! Liked this version too ! Though I did the wash rather than the dash - the nose man the nose - great drink the bitters choice is stellar

  • @maureenseel118
    @maureenseel118 5 лет назад

    Ah-one of my favorites!

  • @MadM0nkey
    @MadM0nkey 2 года назад

    Full marks for the atmospherics... very classy vibe

  • @bdavis2oo5
    @bdavis2oo5 5 лет назад

    Really great job and fun take on the drink. Try a 1.5:.5 ratio of rye to cognac as it gets closer to the way it is said to be made originally.

  • @WickerMan504
    @WickerMan504 5 лет назад

    I'm wondering what your thoughts are on using Absinthe vs Herbsaint? I know the traditional way was absinthe and eventually became herbsaint, but is there a noticable taste difference between the two in your experience? Thanks, love the videos!

  • @414trigga
    @414trigga 7 лет назад +8

    I hate absinthe yet you have me tempted to try this drink

  • @ryanschroth625
    @ryanschroth625 7 лет назад +7

    "Mouletthe (N):" you've got yourself a new subscriber :)

  • @XG1OX
    @XG1OX 6 лет назад +7

    As a Bartender, I find your style great! it should be to liking rather than a force you know?

  • @tristanchristopher
    @tristanchristopher 6 лет назад

    Great drink Greg, can you do a couple vids on how to make classic shots?

  • @vikasasharamdixit
    @vikasasharamdixit 5 лет назад

    Thanks for the videos. I am gonna try this over the weekend but I believe Absinthe is not sold in Ohio. What substitute can I use?

  • @gregoriush.q.s9625
    @gregoriush.q.s9625 7 лет назад +53

    yes finally new one

    • @howtodrink
      @howtodrink  7 лет назад +11

      C'mon man, I took one week off!

    • @notimeremains
      @notimeremains 7 лет назад +10

      How To Drink too long man

    • @FrozenSlumberGuides
      @FrozenSlumberGuides 7 лет назад +6

      How To Drink, that's about 13 days too many between videos. :) Joking. Nice video though, thanks!

  • @jonathanmoore9661
    @jonathanmoore9661 6 лет назад +2

    Love the background music and the commentary.

  • @vegadomis32988
    @vegadomis32988 4 года назад

    I’m down with the Absinth dash but I like the glass completely coated in it because you can taste/smell the aroma at the top of the glass when it touches your lips. Same with adding lemon around the rim. When you drink it you get the absinth lemon aroma with the rye whiskey as you sip it.

  • @DanielMiller82
    @DanielMiller82 4 года назад

    You sir are a man after my own heart. I must get some creole bitters and try them instead of peychaud's

  • @redlion909
    @redlion909 6 лет назад

    Love. This. Channel

  • @OHFScratch
    @OHFScratch 5 лет назад +4

    Gonna need a link to those bar top inset lights you got there. It makes the drink look magical. Finishing my basement and that's going to be a requirement when I build a bar.

    • @howtodrink
      @howtodrink  5 лет назад +5

      There’s no product to link to really. It’s a 2 inch hole I cut with a hole saw and a 1/4 inch lip I dropped in with a router. I made a piece of plexiglass to fit in there like a window and polished it up, and put various lights underneath.

    • @OHFScratch
      @OHFScratch 5 лет назад +1

      @@howtodrink Thanks. I can work with that. Cheers!

  • @ldc0214
    @ldc0214 5 лет назад

    I feel like including the sugar cube adds a textural element to the drink rather than just the sweetness and since it would dissolve at different rates depending on how much you stir the drink it would also allow you to control how sweet you would like it to be

  • @Patriotalliance
    @Patriotalliance 7 лет назад +2

    Cheers!

  • @Pirlo99
    @Pirlo99 7 лет назад +1

    Thanks for a great channel! You've just got yourself a new subscriber :) Where is the glassware from in the intro?

    • @howtodrink
      @howtodrink  7 лет назад

      Thanks! The old fashioned in the intro is poured into a double rocks glass from Cocktail Kingdom.

  • @therecklessengineer5796
    @therecklessengineer5796 6 лет назад +2

    This channel should be called How To Hammerd

  • @jabird212
    @jabird212 6 лет назад

    I just took a business trip to New Orleans ... Next year I am going to get one of these.
    Have you done one of New Orleans other popular drinks, the hurricane?

  • @Polletross
    @Polletross 3 года назад

    You’ve been making videos this great since 2017?? Where have I been?

  • @mattbarrett7369
    @mattbarrett7369 5 лет назад

    I just bought Absinthe. What the hell is going on??? This channel is AMAZING

  • @davidlg86091
    @davidlg86091 5 лет назад

    Great video. I have an atomizer filled with Absinthe for making Sazeracs saves a lot of wasted spirit from the wash.

  • @bev8979
    @bev8979 5 лет назад

    Best drinking channel on the tube

    • @bev8979
      @bev8979 5 лет назад

      Like fr everyone else stutters and speaks in British

  • @neilagonoy3541
    @neilagonoy3541 7 лет назад +1

    Man, you're awesome!!! :) I'm a home hobbyist too, not a bartender. #Respect

  • @wadeparker6499
    @wadeparker6499 6 лет назад +1

    it looks like a burning fire when you stir it, awesome

  • @dondriskleone
    @dondriskleone 3 года назад

    The bar I go to uses a small pump spray bottle to spray the glass with absinthe. Seems to work well.

  • @Scyron
    @Scyron 6 лет назад

    to get that rinse you can use an atomizer to spritz the glass to get the same effect without waste of absinthe

  • @philpicinic43
    @philpicinic43 7 лет назад +1

    I rinse with abinsthe in the glass before it goes in the freezer and pour the abinsthe back in the bottle. Then freeze the glass. Save the absinthe and no condensation from the freezer goes into the bottle :)

  • @turnschuh2901
    @turnschuh2901 4 года назад

    Thumbs up for not throwing the absinth away!!!!!

  • @Barprints
    @Barprints 3 года назад

    Break all the rule my man! That's what I say! I make mine with a split base (cognac and bourbon), atomizer for my absinthe and black walnut bitters. Makes a great cocktail! 😉

  • @matthewdunzello7568
    @matthewdunzello7568 4 года назад

    Just made a Sazer-hack:
    -Couple dashes of peychauds
    -0.5oz Galliano (delivers the anise flavor & sugar)
    -2oz Rittenhouse
    Build in glass, stir down with a big cube, express lemon peel & garnish

  • @myHuge249
    @myHuge249 4 года назад

    im sorry this is my favourite cocktail i cant allow this

  • @kpend1001
    @kpend1001 5 лет назад

    Thoughts on replacing the very expensive absinthe with Jager or Ouzo?

  • @ashleyhood7479
    @ashleyhood7479 5 лет назад

    I agree with not wasting absinthe! However, coating the glass gives it such a strong smell that really enhances the beverage! Try coating the glass and reserving the leftovers then adding it back as the dash!

  • @DeeMolition
    @DeeMolition 3 года назад +1

    No Peychaud's, no peace! But I totally agree that you don't throw out the absinthe.

  • @garlicgirl3149
    @garlicgirl3149 6 лет назад +2

    This is in my top five favorite drink. I cannot lash out and hurt you because I need to try it first...after all you may be somewhat right! LOL! ):o

  • @climberdave422
    @climberdave422 6 лет назад

    Love your channel!! Love a good Saz and usually use Rittenhouse and gomme syrup, I like to coat my glass with absinthe in an atomizer, I agree no point in dumping the stuff out.
    Since its served up, I like to chill my glass.
    You seem to like Bitter Truth bitters, will have to get myself some.

    • @howtodrink
      @howtodrink  6 лет назад +1

      Firstly, thank you! Slowly I'm coming around on the atomizer, there's just something about food-from-a-spray-bottle that always puts me off. I don't use Pam cooking spray either.

  • @sltleovyed820
    @sltleovyed820 7 лет назад +28

    One person is mad that it wasn't an Appletini video.

    • @howtodrink
      @howtodrink  7 лет назад +3

      Steven Lloyd can't please everyone!

    • @incand3nza
      @incand3nza 7 лет назад +3

      wait it would be hilarious if you actually did an appletini

    • @jarrodwexler9336
      @jarrodwexler9336 3 года назад

      Nick oh boy do I have news for you

  • @joshuadelacruz249
    @joshuadelacruz249 6 лет назад +1

    Don't even worry about making it a different way. You're doing good

  • @s7121n9s
    @s7121n9s 7 лет назад

    gotta do a White Russian at some point, one of my favorites. great video as usual

  • @danielhakimi
    @danielhakimi 6 лет назад

    If you have a smoker, try smoking it. I had a great smoked rye sazerac (with cognac, too) at The Bar Downstairs (Andaz), and... Damn, that was good.

  • @nadavab1020
    @nadavab1020 4 года назад

    Your vertion is grate

  • @benjaminturlo331
    @benjaminturlo331 5 лет назад

    Greg, where do you source your absinthe? Foreign or domestic?

  • @ejr7733
    @ejr7733 5 лет назад +54

    Sooo a sazarac is literally just an old fashioned with absinthe?

    • @stefanopassiglia
      @stefanopassiglia 5 лет назад +8

      The original recipe would only have cognac. As cognac became harder to find in USA, rye/bourbon was added 50/50. Which is now the recognized standard formulation, but barmans who know their stuff should always ask how you want it.

    • @thenlnlkn
      @thenlnlkn 5 лет назад +30

      No an old fashioned is a Sazerac without absinthe.

    • @vmdp8790
      @vmdp8790 4 года назад +1

      EJR77 no ice
      That’s critical

    • @pl9510
      @pl9510 4 года назад +6

      peychaud's makes a difference

    • @benburch
      @benburch 4 года назад +2

      and peychauds

  • @caseyjones2280
    @caseyjones2280 7 лет назад

    I was thinking about making a cocktail called Hell Frozen Over (Or Ice and Fire, I haven't decided on the name). It's equal parts Fireball Whiskey and Cold Spell Whiskey with a dash of Bitters (Or Vermouth, another part that I haven't decided on). The secret to this drink is that it's a "water mix". You dry shake it with no ice and instead with a cinnamon stick and some slightly muddled mint leaves (Lipping and outlining the shaker with the mint) and then pour it over heavily crushed ice (not too heavily, just enough to make bite sized pieces) in a highball glass that's been packed to the brim. You stir it a bit and the trick is to chew the ice with the alcohol in your mouth. Thus, giving the cold sensation in your teeth with the hot sensation on your tongue.

  • @colinkeanful
    @colinkeanful 7 лет назад +4

    Like the channel.Ever had an episode where you didn't like the drink? I assume you choose the drinks based on ones you enjoy or seem cool but maybe after you make it "nope! got that one wrong!"?

    • @howtodrink
      @howtodrink  7 лет назад +4

      Could happen in season 4...

  • @canorth
    @canorth 2 года назад

    As someone who doesn’t want to spend a lot on the one brand of absinthe I can get near me in Utah…. How necessary is that dash?

  • @brianschwartz5298
    @brianschwartz5298 3 года назад

    What's the best absinthe to use for a sazerac?

  • @stevefromchicago8277
    @stevefromchicago8277 2 года назад

    Hoping for a good ice harvest for all this year!

  • @mcphilosoraptor7310
    @mcphilosoraptor7310 7 лет назад +5

    I love the channel could we maybe see some more rum cocktails in the future? .... I love rum :)

    • @howtodrink
      @howtodrink  7 лет назад +10

      Noah Landrum assuming everything goes according to plan, there will be plenty of rum in season 4

    • @mcphilosoraptor7310
      @mcphilosoraptor7310 7 лет назад

      How To Drink yes!

  • @yahboi9111
    @yahboi9111 7 лет назад

    Coming from a guy with a new place that came with a bar, what would you recommend for to stock a bar? You should do a video or two on recommendations for stocking a bar.

    • @EmilBjrn
      @EmilBjrn 7 лет назад

      yah boi hey. Check out reddit.com/r/cocktails. We have a wiki over there with beginner tips for starting a bar depending on how much you want to spend. HowToDrink also regularly posts there.

  • @chestersnapdragonmcphistic579
    @chestersnapdragonmcphistic579 6 лет назад +2

    The Sazerac was the first spirit-forward drink I actually enjoyed instead of endured.