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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

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

Audrey really nailed that one, didn't she?

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Mott & Mulberry. Pour in a shaker 1 oz each of rye and Luxardo Amaro Abano, 3/4 oz apple cider, and 1/4 oz each maple syrup and lemon juice. Add ice and shake. Strain into a chilled coupe. Garnish with sliced apple.

 

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6 minutes ago, Sneakeater said:

Bloviatrix gets a lot of mileage out of that skull-topped spear!

You're mistaking me for someone else. They're new. Opened the package earlier this week - only the second time I'm using them.

And notice - no apple jack!

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  • 2 weeks later...

Tomahawk. (completely un-PC name for a very tasty cocktail). Suggestion came from one of Sneak's emails where I saved the recipe. I used Rye in place of Seagram's 7.

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An Iron Ranger, from the book Easy Tiki.

2 oz. bourbon
1 oz. pineapple juice
3/4 oz. lemon juice
1/2 oz. John D. Taylor's Velvet Falernum
1/2 oz. 1:1 simple syrup (or 1/4 oz. 2:1 simple syrup if that's all you have)
2 dashes Angostura bitters

Combine all ingredients in a cocktail shaker.  Add 1 large ice cube and shake until it melts. Strain into a hurricane or Collins glass and top with crushed ice. Garnish with grated cinnamon, a cinnamon stick, and a mint sprig.

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