I’m not saying I won’t make them, but I can see how making Sazeracs regularly would get annoying if it was super busy. The recipe I learned takes a sugar cube, so that’s already pretty niche, to have sugar cubes on hand. Depends on the kind of bar! And then half a teaspoon of cold water, which…all of our pours are ounces, so I have to find an actual teaspoon back here. And then the Peychaud’s, and you have to muddle all that together. Then you have to coat an old-fashioned glass with absinthe first, and then you put in rye in the shaker, and you have to strain
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