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Continuing the Negroni theme...

The Jitney by Leo Robitschek

3/4 oz mezcal
3/4 oz Campari
1/2 oz coffee-infused dry vermouth
1/2 oz blanc vermouth
2 dashes absinthe
Grapefruit twist

Can a cocktail be both subtle and assertive? Delicate and in your face? Why yes, yes it can.

N.B. For the infused vermouth, crack a handful of coffee beans and steep in whatever volume of dry vermouth you want to devote to this. (I did 4 beans in about 3 oz.) Let sit for an hour or so, strain, and refrigerate.

The original specs call for Cinzano vermouths, but I used Dolin. Based on prior experience with this cocktail, I'd say go with Cinzano if you have the option -- the bianco in particular lends a welcome extra fruitiness to the end product.

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I can't even think about undertaking this project - for starters, I have at least 6 of the old-style Rittenhouse bottles.   Shit - the bitters extend to the back of the cabinet!  

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

I hopped on the Corpse Revivor bandwagon. Don't shame me but it was the first time I made them at home. I admittedly had to go to the liquor store to buy Lillet.  It was a big hit..... Definitely more

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I know, "really, another Negroni variation?" Yes, really.

Kingston Negroni, Joaquim Simo's brainchild

Equal parts Smith+Cross, Campari, and sweet vermouth. This stuff all just marries together beautifully. Good grief.

(I subbed Forthave Red, which is an exceptional Campari substitute, a little softer and fruitier and really freaking delicious, with Cocchi Torino, my standard sweet vermouth.) 

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@Sneakeater - since you included a Hot Toddy among your drink recommendations this week, have you ever considered an improved Toddy? Instead of hot water, use a flavorful tea (i really like Trader Joe's Autumn Harvest for this). Honey, cinnamon stick, and muddled lemon. Then add the bourbon (or rye if your prefer).

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Busting out some autumnal options these days.


1 oz gin (Beefeater)
3/4 oz applejack (Lairds Bonded)
1 oz sweet vermouth (Cocchi Torino)
1/4 oz green Chartreuse

Stir, strain into chilled coupe. Lemon peel garnish.

So so good.

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  • 2 weeks later...

Red Queen

3 oz red wine

1 oz bourbon

½ oz Campari (recipe calls for Amaro Braulio)

¾ oz lemon juice

1 tsp powdered sugar (recipe calls for 1/2 oz simple syrup)

garnish: rosemary sprig

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Some unused egg white in the fridge, so thoughts turned to...

Pisco Sour
2 oz pisco
1 oz lemon (I went with a lemon/lime split)
1 oz simple
egg white

Dry shake; shake with ice; strain into coupe. Dot foam with Angostura.

When I shared a pic of it with my Peruvian colleague, she insisted she'd get me some *good* pisco next time she goes home. This is me arguing.

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