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  1. #21
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    Re: Sazerac. Some essential questions.

    Quote Originally Posted by Alden View Post
    I'm a literature professor.

    If you read 19th century lit, both American and European, the hard liquor of choice was nearly always brandy.
    Yeah, you may be right, I don't know. Raymond Carver and Charles Bukowski, my favourite writers, drank whiskey, though, and heavily. But this is 20 century, sure.
    "With your bitch slap rappin' and your cocaine tongue, you get nothin' done"

  2. #22
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    Re: Sazerac. Some essential questions.

    Just curious, but why Peychaud's over something else like Angostura?

  3. #23
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    Re: Sazerac. Some essential questions.

    Peychauds is traditional as it was in the original cocktail.

  4. #24
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    Sazerac. Some essential questions.

    Quote Originally Posted by Alden View Post
    I'm a literature professor.

    If you read 19th century lit, both American and European, the hard liquor of choice was nearly always brandy.
    Didn't a lot of artists also just drink Absinthe? I don't know I am just asking. I thought I read that somewhere but I could be way off the mark. Felt like it made them more creative? ;-)

  5. #25
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    Re: Sazerac. Some essential questions.

    Some famous ones did but I think Absinthe was more of a limited interest thing. From the mid 18th to mid 19th centuries brandy was the distilled spirit of choice for those who could afford it, cheap gin or vodka for the rest.

  6. #26

    Re: Sazerac. Some essential questions.

    Quote Originally Posted by Alden View Post
    I'm a literature professor.

    If you read 19th century lit, both American and European, the hard liquor of choice was nearly always brandy.
    Even ol' Jack London's books? I seem to recall whiskey in some of them. I'll have to look back at them.

  7. #27
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    Re: Sazerac. Some essential questions.

    Jack may have written about whisky but he drank vodka martinis.

  8. #28
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    Re: Sazerac. Some essential questions.

    Quote Originally Posted by squire View Post
    Jack may have written about whisky but he drank vodka martinis.
    The big sally
    but seriously this drink is becoming more popular of late. we are serving about 10 a week lately
    "On a long enough timeline, the survival rate for everyone drops to zero"
    T. Durden

  9. #29
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    Re: Sazerac. Some essential questions.

    Quote Originally Posted by tylermke View Post
    Just curious, but why Peychaud's over something else like Angostura?
    As squire said, the Peychaud's are the traditional ingredient, and offer a sweeter and less bitter taste compared to Angostura. More anise forward. Also, they enhance the deep red color of the cocktail. However, I usually add a few drops of Angostura in addition to the 2-3 dashes of Peychaud's, adding some additional aroma and complexity.

  10. #30
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    Re: Sazerac. Some essential questions.

    Quote Originally Posted by Restaurant man View Post
    The big sally
    but seriously this drink is becoming more popular of late. we are serving about 10 a week lately
    There are about 10 a week served in my house as well!

 

 

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