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I haven't had it in my home bar for a while, but a few ways I've enjoyed it: Ephemeral -- 2 oz Old Tom, 1 oz Dolin blanc, barspoon St. Germain, celery bitters, grapefruit peel garnish Elder

Audrey really nailed that one, didn't she?

Last night, a Maverick 3/4 oz gin (Beefeater) 3/4 oz Aperol (subbed Cappelletti Aperitivo) 3/4 oz sweetened ginger juice 3/4 oz lemon handful mint Shake over ice, double strain into

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Some recent drinks:

Mosquito
3/4 oz mezcal
3/4 oz Campari
3/4 oz lemon
3/4 oz ginger syrup

Shake with ice, strain into chilled coupe.

A Sam Ross creation with his fingerprints all over it. Flavorbomb in all the good ways.

Remember the Alimony (seriously?)
1 1/4 oz Cynar
1 1/4 oz Fino sherry (I had Palo Cortado on hand -- a little richer but worked for me)
3/4 oz gin

Add to glass with ice (big rock if you got it). Orange twist (if you got it). Stir and savor.

Lower ABV Negroni-esque option. Nice aperitif, though I wouldn't have minded a little boost in bitterness. But taken on its own terms, yes, it's a lovely drink.

Rolls Royce
2 oz gin
1/2 oz sweet vermouth
1/2 oz dry vermouth
1/4 oz Benedictine

Stirred, up, with lemon twist.

Fabulous martini variation from Harry Craddock.

Zephyr
2 oz gin
1/2 oz Cocchi Americano
1/2 oz green Chartreuse

Stirred, up, lemon twist.

Love this. Bracing, vegetal, backbone of sweetness on a razor-edge of bitterness.

French Pearl
2 oz gin
1 oz lime
3/4 oz simple
handful mint
dash absinthe (Pernod per the original specs, I know)

Anise-hints in a southside. What's not to love?

 

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It's less surprising that I've never before made a Mai Tai than that, until last night, I'd never made Spaghetti alla Puttenesca.  I've always been a snob about Tiki.  But there's nothing wrong with this drink, at least.

Pour 1 oz. each of amber Rum, dark Rum, and lime juice, 1/2 oz. Curaçao, and 1/4 oz. each of Orgeat and Simple Syrup into an ice-filled cocktail shaker (the ice really ought to be shaved).  Shake.  Pour (DON'T strain) into a rocks glass.  Use 1/2 of the lime rind to make a sort of domed island on top of the ice.  Use a mint sprig to make a sort of palm tree for the island.

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4 minutes ago, Wilfrid said:

Discovered my daughter hiding pineapple juice. Can make an Algonquin at last. 

I tried ordering a pineapple for a little juice's sake but the vendor substituted a couple of mangos.

Mango Tango, I guess. Oh, what a shame, no coconut rum in the house. We'll have to eat them.

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Tried The Rosita from Sneak's recipe.  I wouldn't have thought to pair tequila with vermouth, much less both sweet and dry vermouth, but somehow it works.  Definitely on the bitter side thanks to that Campari.

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When Wayne Collins came up with the White Negroni, he must have known he had something special.

Pour 1 oz. each of Gin, Kina l'Aero d'Or, and Suze into an ice-filled cocktail shaker.  Stir.  Strain into a chilled Martini glass or coupe.  Garnish with a grapefruit twist.  (I used a lemon:  so shoot me.)

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Not only is the Friends And Neighbors (basically a variation on last night's White Negroni) beautifully balanced and delicious, but it is also FUCKING GORGEOUS.

Pour 3/4 oz. each of Aperol, Kina l'Aero d'Or (the recipe really calls for Lillet Blanc, but this is better), and Suze into an ice-filled cocktail shaker.  Stir.  Pour 3/4 oz. Absinthe into a rocks glass with ice and stir until it generates a louche. Strain the cocktail into a rocks glass over ice.  Float the louched Absinthe on top.

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A couple recent things:

Base Camp
1 1/2 oz bourbon
1/4 oz Islay scotch
1/4 oz allspice dram
1/4 oz creme de cacao

On a rock, garnished with lemon twist.

I won't lie, the allspice is overwhelming, but still, it definitely coheres to something more than the sum of its parts.
 

Gentleman's Buck
2 oz bourbon
1/2 oz lime
3/4 oz sweetened ginger juice
1 oz pineapple juice
2 dashes angostura
seltzer

Dry shake all but seltzer; pour into iced collins glass and top with seltzer.

Perfect for yesterday's hazy, hot, humid afternoon to cool off while smoking a brisket.

(Friends and Neighbors sounds amaaaaaaazing.)

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