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        <title>Sazerac at 35,000 feet</title>
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        <description>This moment was inspired by this tweet originally... https://twitter.com/deviantollam/status/773630785546952704 For those who want to make a nice Sazerac cocktail, my method is as follows: one full jigger of rye (or bourbon, if that's all you have... the livelier the better), peychaud's bitters (about 4 to 6 drops), sugar (either one cube or in the case of my sucralose liquid, only ONE drop), absinthe (or pernod) to coat the glass, lemon (well, some lemon peel for zest oil), combine the whiskey, bitters, and sweetner with ice and stir well.  take another glass (preferably a chilled one) and coat the inside with absinthe.  some folk will pour it in, roll it around, and then pour out the excess.  but using an atomizer as seen here is less wasteful. pour the whiskey mix into the prepared glass, sans ice.  rim the glass with some expression from a lemon zest, garnish with the lemon if you wish.  voila! in this video i'm actually making a double, hence the liberal use of bitters, double drop of sweetner, etc.  two mini bottles of Woodford (which is actually a rather mild bourbon... if rye isn't available, i recommend Bookers or something else with more bite) were used, one before the filming started. Yes, Delta gives out free Woodford Reserve in-flight.  it's a major reason that i changed airlines to them.  😉</description>
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