Gibonius
Stylish Dinosaur
- Joined
- Nov 27, 2009
- Messages
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That's one of the ones I've never made at home, so I haven't tried straight Campari. Never worked well enough for me to want to go buy the pieces to make my own.
@Gibonius: Hm. Don't you like Campari? Cause if you do, you should enjoy Negronis. I liked 1:1:1.5 Beefeater:Campari:Carpano Antica until I "discovered" the regular 1:1.1 with Cinzano rosso. Obviously with orange peel.
That's one of the ones I've never made at home, so I haven't tried straight Campari. Never worked well enough for me to want to go buy the pieces to make my own.
Yeah, rye. Was using Sazerac before I killed the bottle. Just felt like rye with anise in it, it didn't blend right for some reason.How do you prepare your Sazeracs? Rye? Might want to try Cognac in that case. 1tsp rich simple, 4dashes of bitters (Peychaud's, maybe some Angostura), 2oz rye/cognac, pastis rinse, lemon twist. Other than that, here's an interesting read (plus a link to McMillian's video) although most of it likely seems obvious to you guys: http://www.jeffreymorgenthaler.com/2008/the-dos-and-donts-of-sazeracs/