Looking to do a batch of sazeracs and for cost reasons I would like to use one 750 ml bottle to produce thirty two 1 oz drinks. I was considering the following recipe:
750 ml (25oz) cognac
2 oz simple syrup
5 oz filtered water
64 dashes peychaud
I will be spraying 32 Chicago glasses with absinthe, then pouring the sazerac mixture, which has spent the night in the freezer, into the glasses, and expressing each glass with lemon peel, but discarding.
Do the ratios seem right on this? Too much water? Not enough sugar? Any pointers or recommendations?
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