LT, please delete this post
Last edited by Croatoan; 07-13-2016 at 11:29 AM.
I don't know why I'm here, now that I sold my TW...except that I love you guys, for the most part. You're REAL.
You ready to accept a Wee-Strom'er at any of your rides? You know, as an advance man, clear the trail, get the beer?
Sure, why not? We don't give LT much teasing with his new bike so you should be safe...just as long as you fetch good beer, no Hamms.
No Hamms and no Busch Lite.
Ya, Molson XXX.
Last edited by Devils Advocate; 02-07-2016 at 08:44 PM.
I first thought Just-passin-thru was offering a Sazarac cocktail and I thought "He's been to New Orleans!"The Sazerac is a local New Orleans variation of a Cognac or whiskey cocktail, named for the Sazerac de Forge et Fils brand of Cognac brandy that served as its original main ingredient. The drink is most traditionally a combination of cognac or rye, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey and/or Herbsaint are sometimes substituted. Some claim it is the oldest known American cocktail, with origins in pre–Civil War New Orleans, although drink historian David Wondrich is among those who dispute this, and American instances of published usage of the word cocktail to describe a mixture of spirits, bitters, and sugar can be traced to the dawn of the 19th century.
IBA Official Cocktail A Sazerac at the Sazerac Bar, The Roosevelt New Orleans Hotel Type Cocktail Primary alcohol by volume Served Straight up; without ice Standard garnish Lemon peel Standard drinkware
Old Fashioned glass
IBAspecified ingredients* Preparation Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside.Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the Lemon peel for garnish. Notes Note: The original recipe changed in the latter part of the 19th century. Rye whiskey was substituted when cognac became difficult to obtain.
The defining feature of the Sazerac is its method of preparation, which commonly involves two chilled old-fashioned glasses. The first glass is swirled with a wash of absinthe for its flavor and strong scent. The second glass is used to combine the remaining ingredients, which are stirred with ice, then strained into the first glass. Various anisettes such as pastis, Pernod, or Herbsaint are common substitutes when absinthe is unavailable. In New Orleans, Herbsaint is most commonly used due to the absence of absinthe in the U.S. market from 1912 until 2007.