Simone Onorati from The Gibson makes for us his twist on a classic Sazerac, Scandal in Bohemia For the full interview and recipe go to: lecocktailconno...
This is so useless, why do you swizzle a cocktail in a mixing glass, top it up with crushed ice and then strain it over a big block of ice, this is just so pointless. The only thing this drink has to do with a sazerac is the rye and absinthe
that gimlet is quite big so that s why they dilute the shit out of it, just shake it ffs. Defo it s tasty but my man put the bar spoon in his mouth /sink / mixing glass 3 times :D:D:D:D: bruv wtf bar is that
@@NicolaeLinguraru first of all - you don’t want to shake this cocktail because it would aerate the cocktail, which they don’t want to do, they just want to chill and dilute. Secondly, he washes the spoon after he tastes it. A good bartender tastes their drinks just like a good chef does their food.
@@samdolling3711 setting it in water for 30 seconds is no where near sanitary if it went in his mouth.. It's not bleach water he's putting the spoon in, it's just plain old water.. The swizzling in a mixing glass with crushed ice is just chaos. Should've just infused one of the 10 ingredients he used with hemp, then stirred it with normal ice like a non-lunatic.
I saw your comment and then watched him. He does use the same spoon to stir and taste. However, he also washes it every time. You can hear him swishing it in water. Also, this is a ridiculous drink!
