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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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Just finished up the blood oranges. They sure are photogenic.  I made another Cherry Negroni last night, but garnished with lemon so not worth photographing.

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10 hours ago, Sneakeater said:

This wasn't a cocktail, but I think Forthave Red is an excellent aperitivo.

Love that stuff. I need to try their Yellow. And the Blue. And anything else they may make.

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Huh. When I make a Baroness Collins, it's red. Mine goes like this;

muddle 6 mint leaves in the bottom of a cocktail shaker.  Pour in 1-1/2 oz. Gin, 1/2 oz. Campari, 1 oz. lime juice, and 3/4 oz. Simple Syrup.  Fill with ice.  Shake.  Strain into a Collins glass over ice.  Garnish with a mint sprig.

Is yours different?

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8 hours ago, small h said:

Huh. When I make a Baroness Collins, it's red. Mine goes like this;

muddle 6 mint leaves in the bottom of a cocktail shaker.  Pour in 1-1/2 oz. Gin, 1/2 oz. Campari, 1 oz. lime juice, and 3/4 oz. Simple Syrup.  Fill with ice.  Shake.  Strain into a Collins glass over ice.  Garnish with a mint sprig.

Is yours different?

The recipe I used called for topping with club soda which diluted it.

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32 minutes ago, bloviatrix said:

The recipe I used called for topping with club soda which diluted it.

Ah. Diluting would be a good idea. That drink is fierce.

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  • 3 weeks later...

Laird's original distillery (where I think they still have a base) is almost down the road from where I grew up in NJ.  I didn't know this until very recently.

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This was not Laird's (it's not kosher). It's from a distillery called Black Dirt that's in Warwick, NY. Not many places carry it and Astor had been out for a while. 

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