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Maiden's Blush No. 2

Pour 1-1/2 oz. Gin, 3/4 oz. Absinthe, and 1 teaspoon of Grenadine into an ice-filled cocktail shaker.  Stir.  Strain into a chilled Martini glass or coupe.  (Those maidens had best be blushing if they're drinking something this strong!)

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It's pretty hot in the Bay Area today, so we're having classic mint juleps.  I pressed into service the one Tiffany & Co. item I have, a pewter "Georgetown Cup" that I got via work eons ago.  I can feel my brain melting a bit, though at 2 oz. of bourbon per drink these are not as strong as the ones meant to be sipped all day.

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If you want something light, a Roy Howard

Pour 1/2 oz. Brandy, 1 oz. Lillet Blanc, 1/2 oz. orange juice, and 1/2 teaspoon Grenadine into an ice-filled cocktail shaker.  Shake.  Strain into a chilled Martini glass or coupe.

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3 hours ago, StephanieL said:

It's pretty hot in the Bay Area today, so we're having classic mint juleps.  I pressed into service the one Tiffany & Co. item I have, a pewter "Georgetown Cup" that I got via work eons ago.  I can feel my brain melting a bit, though at 2 oz. of bourbon per drink these are not as strong as the ones meant to be sipped all day.

 

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Had my first Paper Plane last night. Another to add to the rotation.

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42 minutes ago, Evelyn said:

Had my first Paper Plane last night. Another to add to the rotation.

In a similar but more assertive vein, try Naked and Famous! 

3/4 oz mezcal
3/4 oz lime
3/4 oz Aperol
3/4 oz yellow Chartreuse

The template from The Last Word has legs. Boy howdy.

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Because I came into a bottle of Fernet-Vittone, and because I was in the mood for it, I had a Hanky Panky.  Boy is it great.

Evelyn gave the recipe already.  I won't repeat it.

(I was planning on having a Naked and Famous sometime this week, too, as it happens.)

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I've told my Paper Plane story a few times on MFF -- but never in this thread.

Although it's a Phil Ward creation, the first time I had a Paper Plane was almost exactly a year ago, on the opening night of Rezdôra in NYC.  I liked it so much I made it my regular cocktail there.  When I was sitting at the bar, I didn't have to order it:  one would just appear before me after I sat down (followed, inevitably, by an unordered Airmail) (followed, inevitably, by an unordered Lambrusco for the antipasto).  But one night, I was sitting not at the bar but at a table.

My waitress was one of the cutest people I have ever had the privilege of gawking at.  But I don't think she was very able.

"Can I have a Paper Plane?", I asked when she came to take my drink order.

"I don't think we do that here," she replied.

"Why not?  It's right there on the cocktail list," I answered, pointing at the entry for Paper Plane.

"Oh, you want a Paper Plane!", she exclaimed.  "I thought you were asking me for a paper plate."

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Pedant time. The Paper Plan is a Sam Ross variation on the Last Word. Phil Ward's variation is the Final Ward.

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12 hours ago, Sneakeater said:

Because I came into a bottle of Fernet-Vittone, and because I was in the mood for it, I had a Hanky Panky.  Boy is it great.

Evelyn gave the recipe already.  I won't repeat it.

(I was planning on having a Naked and Famous sometime this week, too, as it happens.)

I'd made a Hanky Panky at home a bunch of times and enjoyed it well enough, but it wasn't till I had one made for me at The Nomad a few years ago that I realized some cocktails more than others REALLY benefit from a good long stir. Honestly, he must've gone at it for a good minute. I'm typically a little too lazy (eager?) to stir more than 10 secs after letting a drink "cook" on ice for 10-20 secs while I set up the glasses.

Of course, if I'm gonna give a good long stir, I'm going as high proof as possible to offset the dilution -- Hayman's Royal Dock or NY Distilling Co Perry's Tot both do nicely. (And both are nearly empty! Gah!) 

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I always stir for about a minute.  It never occurred to me I could stir less.  (Also, I kind of enjoy the anticipation.)

I have to start cracking ice cubes.

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