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A cocktail worthy of having given its name to most important bar of our time, the Pegu Club: Pour 2 oz. Gin (Monkey 47!) and 3/4 oz. each of Curaçao and lime juice, with 1 dash each of Angostura

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?

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I finally got the Byproduct right. I was cursed/blessed with a very watery tomato for last night's pizza, providing me with enough tomato water for an entire cocktail. Mixed with vodka, lemon juice, olive brine and wasabi. The ice was not the best idea, so next time, no ice.

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