FWIW, I was at Disney's Port Orleans Resort about 6 weeks ago and thankfully the bartender knew how to make a Sazererac.
My wife brought it to me (I was in the room) but I am nearly certain it was Herbsaint.Did they make it with Absinthe or Herbsaint?
My unofficial survey around town has it running at around 75% Herbsaint to 25% Absinthe.My wife brought it to me (I was in the room) but I am nearly certain it was Herbsaint.
For the rookie alky out there - Smith & Kearns. Kahlua, milk, and a splash of soda.
A real Marini, preferably Churchill's recipe. Pour gin & ice in a pitcher, glance, and not too long, at a bottle of Vermouth sitting across the room.
Trader Vic's original Mai TaiRob, I will let you know when it is done. I really need to try the gimlet before cooler wewther sets in so I can compare it later in the fall.
Rob, about that Ferrand curacao. I have been using Cointraeu in mai tais and I think originally Trader Vic called for curacao. But I don't think he specified a brand. I am pretty sure Cointreau is neutral spirit based but is curacao the same or rum based?
Tex, I am unsure if the two dominate the cordial or not. I will be finding out!
A few days ago I tried some Tequila and grapefruit juice. Very refreshing.