A Sazerac but Creamy? SO GOOD! скачать в хорошем качестве

A Sazerac but Creamy? SO GOOD!

Jean Lafitte Cocktail (My Way) Join us on Patreon   / totr   A velvety Rum Sazerac with a Creamsicle aroma? Yes please! I adjusted this vintage New Orleans recipe to suit my palate, and the result is rich, aromatic, and silky smooth. Follow Truffles On The Rocks on Instagram for more food and cocktail recipes   / trufflesontherocks   MY CLEAR ICE MAKER ➡️ https://www.craftklaris.com/discount/... DON'T FORGET THE PROMO CODE TOTR10 FOR YOUR 1O% DISCOUNT SMOKE TOP MIDDLETON MIXOLOGY SMOKE TOP https://middletonmixology.com/?ref=eb... MY DAY TO DAY GLASSWARE Nick & Nora https://geni.us/oainp8X Coupette https://geni.us/uLWWm Highball https://geni.us/HwRl As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post. My version: 1.5 oz Ron del Barrilito 0.5 oz Plantation OFTD 0.5 oz Cointreau 1/4 tsp Absinthe 1 tsp Simple Syrup 3 dashes Peychaud’s Bitters 1 Egg Yolk The egg yolk adds a lush, creamy texture—almost like dessert in a glass. If you’ve ever wondered what a pirate might sip after a night on the bayou, this might be it. The original recipe from the 1938 book goes like this: 1 tsp sugar, 2 dashes absinthe, 2 dashes curaçao, 1 jigger rum, 1 egg yolk. Mix in a bar glass. Absinthe goes on the sugar, then add the rest. Shake well and strain into a chilled glass. “Let us hope that when Jean Lafitte, the bold, bad Barataria buccaneer, swaggered up and down rue Royale… he had something like this in mind.”