What's up everyone? Welcome back to the

channel. It's been a good month since I

uploaded my last long format video here

on the channel because I took kind of an

extended holiday break and it felt great

and it also allowed me to think about

how I would tackle 2026 in terms of

content here on YouTube. You know, every

year I try to rethink a little bit the

concept of the channel because I want to

make sure that the content will still be

appealing to you guys. And I feel like

you know I started 7 years ago and when

I started everything needed to be said

and done the basic tutorials all the way

up to the advanced stuff but now you are

getting way more advanced than you were

5 years ago. So sometimes it's a little

bit hard to come up with ideas I'm

really confident you will be interested

in. But I had some great ideas and one

I'm really excited about is the series I

want to start today. I want to start a

series of cocktails from World's Best

[music] Bars. And I don't want to

reverse engineer the recipes. I really

want to make the cocktails the way they

are made at the bar. So obviously, in

order to make this appealing to you guys

as well, it needs to be recipes that you

can also replicate at home. And this is

a great opportunity for me to show you

that not everything that's world class

needs to [music] be extremely

complicated. like you don't always need

a rocket science degree in order to make

a worldclass [music]

drink. And the first cocktail of the

series that we're going to make today is

just the [music] perfect example. It's a

riff on the classic. It's not super

complicated, but the intention behind

the concept really makes it super

special. [music] So, I really hope

you're going to enjoy this series. And

if you do, make sure to like and

subscribe and let me know in the

comments what other bars you would like

me to feature. [music] So, without

further ado, let's go make some world

class drinks. Let's go.

All right. So, the cocktail we're going

to make today is the Sazzarak from the

Origin Bar in Singapore. The recipe was

kindly shared to me by Adam Bersig, the

beverage director of the bar. I must say

it is extremely satisfying to be able to

share the recipe of one of the world's

best bar, exactly the way it is made at

the bar. So, thank you very much, Adam.

It is extremely appreciated. With that

being said, the Sazzarak, you guessed

it, is a riff on the classic Sazzarak.

And what makes it so special, like I

said, is the intention behind the

cocktail. So, what they did is they took

the least present component of a

Sazzarak usually, which is the absent,

and they turned it into the star of the

show. So, they turned it into the

garnish by making an absent air. And

it's not only a beautiful garnish, it

also serves a very important purpose.

You're going to have the absent aroma

super present throughout your whole

drinking experience. So, like I said, it

is not extremely complicated, but it's

the thought process behind it that makes

it so world class. Of course, you're

going to need some ingredients you may

not always keep in your pantry and

probably one piece of equipment you

don't already have at home, but it's

nothing too crazy, nothing too

expensive, and most importantly, nothing

that will require a very precise [music]

set of skill for you to make the recipe.

So, when I say it is something you can

make at home, it is totally [music]

doable. So speaking of which, here are

ingredients you're going to need. So

first going to need some rye whiskey,

some peach liquor, a Bohemian style

absent, lemon olio saccharam, bachels

bitters, and sucro, which is a special

emulsifier that will allow you to turn

alcohol into that very light air style

foam. It is sold as sucro most of the

time, but it's also known as sucrose

fatty acid Esther E473.

So if you type that on Google, you might

find some cheaper alternatives compared

to the Sucro brand. Now at the bar they

use micers for the rye, but I feel in

this recipe if there's one ingredient

you can switch if you don't have what

they call for is the rice. So feel free

to use the rye of your choice and it

should work perfectly. Now, in terms of

the peach liquor, I highly recommend you

stick to the one they use at the bar,

which is Merlette creme de ving, which

is a French peach liquor that has a

beautiful natural flavor, which I think

is [music] very important in this

recipe. For the absin, they call for a

bohemian style absence, so feel free to

use the one of your choice. I will share

the recipe for the lemon olio in just a

minute. And for the bitters, I highly

recommend you stick to the classic

pesos. So, that's it for the

ingredients. Now, let's talk about the

piece of [music] equipment you might

need to add to your Amazon cart after

watching this video. So, in order to

make the air we're going to make today,

you're going to need an aquarium pump

with a airstone. And I want to stress on

the fact that you don't need anything

fancy or expensive. I literally bought

the cheapest one I could find on Amazon

for €12 and it works perfectly. Aside

from that, you're also going to need a

blender or a stand mixer to mix your

sucro with your absent and water mix.

And if you want to make your oolio sacum

like I did with a vacuum sealer, well,

you're going to need one, but you can

also do without it simply by using a

glass sealable container. For the oolio

sacum, today we're going to make a batch

enough for 20 sazzarak, which is also

going to match the amount of absent air

we're [music] going to make. I'm going

to make my batch today using the vacuum

sealer, but if you don't, just do the

exact same thing as I do. Just throw

everything in a sealable glass container

like a Tupperware. So, to make it,

you're going to start with organic

unwaxed lemons. You're going to reserve

100 g of the zest. Add that to a suvid

bag along with 100 g of sugar. Seal the

bag and leave it resting at room

temperature until the sugar has fully

dissolved. Mine took about 48 hours.

Once the sugar has fully dissolved, fine

strain the syrup. Add 25 mls of water to

the bag to rinse. [music] Fine strain

this as well. Mix it in and bottle it

up. So now we're going to set this aside

and prepare the absent air.

>> [music]

>> So we simply have to mix together.5 g of

sucro, 50 mls of deapsent

and 150 mls of water. Then we simply

blend a couple of seconds with the stand

mixer. [screaming]

And that's all it takes. So now we can

insert the airstone of our aquarium pump

[music] into the liquid. We just have to

make sure the airstone is fully

submerged. Turn the pump on and let it

works its magic. As you can see, it

works pretty fast. So, in a real bar

scenario, it's also something totally

doable. Now, one question a lot of

people ask all the time is what if I

don't use this all the same day? I have

this little leftover here that was

actually um from the real I made on

Instagram. So, it's about like 10 days

old. I kept it in my fridge. So, I'm

just going to add the pump back in to

show you that 10 days [music] to two

weeks later, it's still going to work

perfectly. So, as you can see, the air

is still perfectly fluffy and the aroma

is exactly the same. So, this just shows

you you can keep this in the [music]

fridge for easily up to 2 weeks, maybe

even more because it's alcohol based.

So, that's it for the prep. Now, let's

make the cocktail. So, we're going to

start in our mixing glass with 50 mls of

your chosen rye,

a/4 of an ounce or 7.5 mls of the peach

lure,

5 mls of the lemon oolio sacum,

and four generous dashes of pesos

bitters.

Now, we stir until nice and cold.

Right before serving, we're going to add

a nice amount of the absent air in a

small Rox glass.

And we're going to simply pour the

cocktail through the air, which will

beautifully rise to the top.

And there have it, the Origins Sazzak.

Cheers.

So obviously the first thing we get is

that beautiful absent aroma. Then on the

palette we get something surprising and

familiar at the same time. So we get

that rye, pesos, bitters and lemon that

we usually [music] get in a sazzarak.

But the lemon is more incorporated in

terms of flavor rather than aroma which

is usually the case in a classic

sazzarak because we use the lemon zest

for the garnish. Here it's incorporated

on the palette because of the oial

sacram and it works beautifully. But for

me, the star flavor of this cocktail is

the peach, which makes it even more

approachable. So, we get something

that's beautiful, classy, well thought,

and also [music]

quite approachable. So, it is really a

wonderful drink. I really love it. I

hope you're going to give it a try, and

I hope you're going to like it as much

as I do. So, my friends, this is it for

me today. Thank you very much for

watching. I hope you like this video.

Leave a thumbs up if you do. Don't

forget to subscribe before you go to

turn the bell if you want to make sure

not to miss the next video. And until

then, thank you very much again. Have a

great day and see you very soon.

Cheers.

So