Post #692040 by Sunny&Rummy on Fri, Aug 30, 2013 12:19 PM

I gave up making dram when St. Elizabeth became available locally, and I quite like it but it also has a very intense flavor and I usually cut the amount by at least 50% when doing Beachbum recipes. I finally got smart and put some in a bitters dasher so I can easily dash small amounts into cocktails. I do the same thing with Pernod too, instead of getting out the eyedropper to measure out 6 drops at a time for all those old Donn Beach recipes calling for Herbsaint/Pernod