she had a kid or something?

30 seconds information and 8 minutes of blah blah.

I never ruin my London dry gin by adding a mixer

LDG is my favourite❤

Have a maderia my dear. If it were gin it would be a sin. But its only maderia my dear😂

We visited Bomba on our last visit to Melbourne. We must have been lucky to run into you! You were to kind and gave us great recommendations for other places to visit in town. We look forward to seeing this new location on our next trip to Australia!

DOLLZXO! TRY PUTTING BAR SPOON IN MIXXING GLASS BEFORE ADDING ICE?! 😉😘 - REXX

Nice!

Will aquafaba work instead of eggwhites?

Passionfruit is finally in season here!! Beautiful cocktail thanks! ❤🤩

Extremely underrated cocktail..I think it's hard for most bar tenders to make but I've always been fond🥃

The hair looks fabulous! 😍 Goodwater is a beautiful venue so it’ll be great for filming! Hopefully the tram sounds aren’t too loud though. Super convenient to get to but not exactly a sound tech’s best friend. 😬

The apple brandy was a nice touch, thank you for the tip.

Great recipe - is it just me who thought the mixing vessel had a weird quality of looking like it was CGI on top of the rest of the set 😂

Thumbs down you talk to much just wanted to see the drink on bitters

My personal fav is using drier vermouth but then using Fabri Amarena cherries and putting in a bit of the syrup - it makes for more fruity, but still complex taste. I never really did the orangeoil on this one, so gonna give that a whirl!

I’ve tried so many versions of this drink…which is my favorite…in New Orleans (pronounced “New Ore-lins”) and around the US but the simple version with rye and peychaud is always the best. I like Bulleit rye for these with 1/4 oz 2-1 Demerara syrup and twist of lemon peel. Using an atomizer for the absinthe is the best way and what all the famous cocktail bars in New Orleans have been using for at least ten years now. Just a few sprays. A bar spoon seems like a lot. You shouldn’t taste absinthe …but more smell it with the lemon oil

Nice! I first learned of and tried the Sazerac from your previous video! You're awesome! 🍸

What do you know...I had this exact drink at goodwater recently!

Glad to see you back. I appreciate that the double walled stainless steel drink mixer likely provides a higher quality product in the bar for filming. I really enjoyed the clear mixer because you could see the changes in the color. Keep up the great work! Good luck with the new business.

I love a Sazerac - I'll have to try this version.

Oh man, that Applejack has dried up over here, and I've never managed to find a bonded version... Have to keep hunting lol But I do love cocktails where a little widdle bit of an ingredient makes a huge difference. Makes me feel like an alchemist 🤣

I love the flexibility of the sazerac. My preferred way to make it is with10 dashes of peychauds, and 1 dash of ango. If I'm making it for myself I'll use a full 1/2oz (15mil) of the peychauds, but I don't take that liberty with my guests. I let my old fashioned be the refined drink that showcases the whiskey, while the sazerac gets to have a little more fun.

Interesting take. This is my favorite cocktail, I wouldn’t have thought about deviating from Sazerac Rye, Peychaud’s, and Herbsaint, but I would give your version a try!

Looks amazing. Never thought about subbing *apple* brandy or doing a split base like that. Brilliant! If you ever feel like a change-up (or menu addition), try maple syrup in place of the sugar and an orange peel instead of the lemon.

That does sound delicious, I’ll have to try this fall. I played with similar flavours years ago as there was(or could not find) an apple forward Sazerac Apple Sazerac Absinth rinse 1 oz (30ml) Rye Whisk(e)y 1.5 oz (45ml) Calvados/apple brandy 1 barspoon (5ml) maple syrup 3 dash Peychauds bitters 3 dash Smoked Apple Bitters Lemon twist

Applejack in a Saz??? Hmmm, I gotta try that.

Congratulations on the new bar! I learned how to make a Sazerac by watching your video 3 years ago which is the split base version. It also appears in my favorite cocktail book "Strong Sweet and Bitter" that way and I love it. But you have never steered me wrong so I'll try this one too. Thanks for all the knowledge and amazing cocktails...keep up the good work!

Intriguing rye cocktail, but it's not at all a Sazerac.

As an American bartender, working in an American bar, I found your take the the Sazerac pretty interesting. I've always made it the "traditional" way. This is the first time I've seen a "split" version. And using Applejack is definitely a twist. I'll give it a shot at home. Besides...nobody uses Applejack for ANYTHING so it gives me a reason to buy some!

Excellent variation, both with Apple Jack instead of French brandy, as well as the 50/10 split instead of the 30/30 split. Both ideas to try- thank you!

I've (perhaps oddly) seen recipes call for granulated sugar and then a splash of water with the Peychaudes. It's never made sense to me, so I skip the water figuring the sugar will dissolve in the bitters and be diluted by the ice. I do enjoy the split with brandy, but have never tried Applejack which, now that you mention it, is brilliant! It is, after all, one of USA's oldest spirits.

Yum! Love a good sazerac-- will have to add this to my list of variations to try!

Sounds very interesting. I am a classic Sazerac lover, making mine similar to the many I've enjoyed in New Orleans, but I must say the idea of using some Apple Brandy is intriguing! Cheers!

I cannot wait to try this! As soon as I get me some Herbsaint. Thank you!

I love a New York Sazerac but really looking forward to trying this out now!

Scottish bartender running an "American vibe" bar in Australia. I feel like there's a TV pilot in here somewhere, lol.

Replace the cognac in a regular 30/30 Sazerac with Calvados. It's delicious.

Love a delicious Sazerac!!

I'll give it a whirl this weekend

Congratulations on the new place

KONGRATZ DOLL FACE!! ❤ - REXX

Sounds delicious! Cheers! ❤

Sounds delish! I like the AppleJack idea. Will try! Thank you!

One of my favorites! Thanks for sharing Cara and congrats on the bar... someday I'll make it down under.

Hi Cara, I have made this with Calvados and Absynth. Probably used less sugar but it was indeed a lovely drink. Best of luck at your new venue! Nick from York

My favorite bar related channel.

Wow. Long time since I’ve gotten a video notification. Glad to see this channel growing! I’ve learned a lot from you guys.

I had never heard the term 'split base' until watching this video.

hi