Hi there. Does anyone know the exact proportions of PDT's Staggerac (Sazerac made with Thomas Handy Rye) and which sugar they use for it?. I just bought a bottle of the 129.0 proof one and don't want to waste a drop on a poorly mixed sazerac :)
Husband had one last night and it's:
2 oz George T. Stagg (141 proof was the one they were using)
1 lump demerara sugar, muddled with the bitters
3 dashes Peychaud's bitters
2 dashes Angostura bitters (possibly 3 dashes, this bit is fuzzy :)
St. George Absinthe, sprayed via an atomizer (really saturate the glass)
Edited by kathryn, 27 December 2010 - 03:26 PM.