Been making a ton of sazeracs before and after the Super Bowl. I think the biggest difference that the choice of pastis/absinthe will make is in the sweetness of the cocktail. Pernod is very sweet compared to Herbsaint, and I'll actually hold back a touch on the simple syrup when using Pernod. I'm also converted to using simple syrup instead of sugar cubes. Easier, and no problems with undissolved sugar in the glass.
I prefer to do an all-Peychauds drink, rather than using a combo of Angostura and Peychauds.
I prefer to do an all-Peychauds drink, rather than using a combo of Angostura and Peychauds.
