00:00Hi there, my name is Patrick Sterling, I'm the bar manager here at Bar Revolution inside
00:06Restaurant Revolution in the Royal Sinesta Hotel. I'm here to show you how to make a
00:09classic New Orleans Sazerac. So your first step today, we're gonna chill down the glass,
00:13we're gonna put that in, we're gonna give it a little bit of an absinthe rinse. Now one of
00:18the bigger mistakes that I've seen in the past when going to places and having a Sazerac cocktail,
00:22is they start putting absinthe in the cocktail. It's not meant to be in the cocktail, it's just
00:26meant for a rinse. So give this a little bit of a stir, get that chilling properly, get that
00:31absinthe all around the outside of the glass. Then this is a very simple cocktail, it's pretty
00:35much two ingredients. We're gonna take our Sazerac rye, gonna take two ounces of that, take just an
00:43eighth of an ounce of simple syrup, a couple of dashes of our Peychaud's bitters. Now I have just
00:49moved here from Chicago, so I've been finding that you use a lot more Peychaud's bitters down here
00:52than I did up north, so I'm gonna be of the New Orleans style and give you a good five shots in
00:56there. Add a little ice, take out our ridiculously long bar spoon, give that a stir around. Now
01:05while we're stirring that, we might want to give this another little roll, get rid of that.
01:08Last but not least, lemon twist. Now this cocktail is stirred over ice but served in a chilled glass with no ice.
01:30Press that over the top, get those oils out there, get a nice little twist and make it look pretty.
01:36And there you are, the classic New Orleans Sazerac.
01:40is it, the classic New Orleans Sazerac.
01:47I'm very excited.
01:50I like this one.
01:50We're going to be very excited.
01:51I'm going to have a great idea.
01:53I'm going to be very excited.
01:54I'm going to be very excited about this.
01:56And I'm going to be going in a minute for you.
01:59This is the next time we're going to be adding this bit later,
02:04we're so excited about the quirky ones, and it's going to be a good one.
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