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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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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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A cocktail that, as of tomorrow morning, I'll be on record as loving, All Hands on Deck:

  • 1 oz. Mezcal
  • 1/2 oz. Fernet
  • 1/2 oz. Curaçao
  • 1/2 oz. sweet Vermouth

Combine in cocktail shaker.  Add ice.  Stir.  Strain into Martini glass or coupe.

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17 hours ago, Sneakeater said:

A cocktail that, as of tomorrow morning, I'll be on record as loving, All Hands on Deck:

  • 1 oz. Mezcal
  • 1/2 oz. Fernet
  • 1/2 oz. Curaçao
  • 1/2 oz. sweet Vermouth

Combine in cocktail shaker.  Add ice.  Stir.  Strain into Martini glass or coupe.

Ha. Mezcal riff on Don't Give Up the Ship. Nice!

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