Message 22654 of 39188 in General Discussion

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> cointreau in the sazerac? is that how it is done now? absinthe may be 
> outlawed but pernod is a lot closer than cointreau

It's not suposed to be a sazerac but a twist using a speyside malt (in place 
of the rye), Cointreau (in place of the absinthe) and vanilla syrup in place 
of the sugar. I kept the Peychaurds as a nod to the origional sazerac and 
added the link to Georges thread on currant trends in london to indicate that 
it fitted the paralel of basing new drinks on old formulas!
 Absinthe aint outlawed here and when I make a Sazerac I use it but the recipe 
I put wasn't for a Sazerac it was for a Speyside Sazerac!
-- 
"Manners maketh the man, Bourbon, vermouth and bitters maketh the Manhattan"