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        <title>Sazerac in da (Delta) Club</title>
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        <description>On our way to ShmooCon, Tarah and i got to the airport customarily early, like we always do. We spent our extra time in the Sky Club relaxing... and I happened to notice that there was actually a bottle of rye behind the bar! Since this is not always a common occurrence, I decided — as an omage to the great Jack Daniel, whom we'll see in DC — to make myself a Sazerac. Everything you see in my cocktail road kit there is fully TSA compliant... • that small channel knife allows me to make twist heels from lemons. Now, normally at home, I would just make a standard thin slice of the feel and express it around the rim of the glass. But, no sharp blades allowed in the airport. • my betters assortment includes standard angostura, black walnut for my old fashioned, and Peychaud's for the Sazerac • the atomizer bottle has Absinthe, since this is pretty difficult to find at most bars, especially in airports and hotels. (Though in a pinch you can use Pernod) • I no longer consume sugar. So the small blue bottle has Splenda liquid. Seriously, one small droplet of Splenda is the same as putting an entire sugar cube in a cocktail.  Some folk say that the flavor is too different and unappealing. I disagree. And what's more, who cares what they have to say once they're seventy years old with diabetes and Alzheimer's? 😃 • my road kit also contains a corkscrew, 4 when we pick up a bottle of wine and there are hotels. Yes, corkscrews are also TSA legal. As long as they do not have a blade for foil cutting. Don't believe me? Google it! Sazerac, Standard Deviation: 2 oz of rye 3 dashes of Peychaud's bitters 1 droplet of Splenda ^ Stir that with ice rinse or atomize Absinthe inside of a chilled glass. pour in prepared whiskey, without the ice garnish with lemon peel enjoy the good life 😃</description>
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