Sazerac at 35,000 feet

For those who want to make a nice Sazerac cocktail, my method is as follows:

* one full jigger of rye (or bourbon, if that's all you have... the livelier the better)

* peychaud's bitters (about 4 to 6 drops)

* sugar (either one cube or in the case of my sucralose liquid, only ONE drop)

* absinthe (or pernod) to coat the glass

* lemon (well, some lemon peel for zest oil)

combine the whiskey, bitters, and sweetner with ice and stir well. take another glass (preferably a chilled one) and coat the inside with absinthe. some folk will pour it in, roll it around, and then pour out the excess. but using an atomizer as seen here is less wasteful.

pour the whiskey mix into the prepared glass, sans ice. rim the glass with some expression from a lemon zest, garnish with the lemon if you wish. voila!

in this video i'm actually making a double, hence the liberal use of bitters, double drop of sweetner, etc. two mini bottles of Woodford (which is actually a rather mild bourbon... if rye isn't available, i recommend Bookers or something else with more bite) were used, one before the filming started.

Yes, Delta gives out free Woodford Reserve in-flight. it's a major reason that i changed airlines to them. ;-)

[aarocka]

My favorite drink in the sky is a high ball since gingerale is basically magic sky juice.

[tubad]

Can you provide a link to where you found that awesome dropper kit and the pouch you kept it all in?

[Tastingnitch]

So. How much? Because I only pay my inflight bartenders landside wages but I'm willing to make an exception seeing as how you dress snappy.

[Ikomomato]

podrías cambiar el alcohol por la marihuana.
quedarían mas sanos tus vídeos.
saludos