That’s definitely not how he used to make them at Tujague’s fifteen years ago, when I first started drinking them there. There was ice and no dry shake. It was a simple drink; normal, except for the addition of the good cognac. Perhaps it wasn’t so very mixological, but after two or three Sazeracs standing at the bar and watching him fence with the customers (“Why aren’t I smiling? Show me what your face looks like when you’re at work.”), it really hit the spot.
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