In article >,
notbob > wrote:

> On 2013-08-03, Julian Vrieslander > wrote:
> >
> > If you like a Manhattan, you might also like a Sazerac, one of my
> > favorite cocktails.
> >
> > http://www.gumbopages.com/food/beverages/sazerac.html
>
> Great story, but I can't imagine liking the cocktail.
>
> I've never had a sazarac, but merely the recipe makes me wanna gag
> from all that sweet. Even Peychaud's Bitters --I usta have a bottle
> and always wondered what it was used for-- is weird, being pinkish and
> quite sweet for a bitter.

Maybe you are more sensitive to sugar than I am. To me, this drink does
not taste overly sweet. It's quite complex, with a lot of aromatics.
As for the bitters, you only use a few drops. If the flavor of the
bitters is standing out, there's too much in there.

FYI, when I make a Sazerac, I use Old Overholt rye and Pacifique
absinthe (which is made in Woodinville, WA, just a few miles from my
home), Peychaud's and Angostura. I've introduced this cocktail to
several people who really liked it.

But, obviously, everyone has their own taste preferences. There are
other sugary cocktails that I can't stand.

--
Julian Vrieslander