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Kentucky Flyer.

2 oz Rye
3/4 oz Luxardo maraschino
1/2 oz lemon juice

Shaken over ice and strained into a chilled coupe. Garnished with 2 boozy cherries.


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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

My neighbors have been consistently impressed by the variety of cocktails that I'm drinking. It seems I'm developing quite the reputation. Thanks to you all.

Since I needed to use up some avocados, I decided to make guacamole. That led to the decision there should be a margarita with the lime cordial, instead of a gimlet. Which led me to one of the better

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I'll put the Kentucky Flyer on my list.

Made an Old Pal last night for the first time in ages, and it's a nice, dry corrective to Manhattans and Boulevardiers.

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Bohemia (Leo Robitshek)

1 1/2 oz genever
1 oz blanc vermouth
1/2 oz Aquavit
1/4 oz marashino

Stirred, up, lemon twist. A fuller-bodied, sweet/savory martini that's just so nice.


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Also, grabbed Hamilton Pot Still Black Rum and a bottle of pineapple juice last week so as to enjoy an occasional Jungle Bird, which is such a mindblowingly good drink.

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Not a cocktail recipe, but a sort of recommendation.  One of the tequilas we got for tonight's virtual boozefest is Tanteo Jalapeño Tequila. I don't like spicy, but if one did this is pretty decent--definite jalapeño smell and taste but not out of balance.  They also make versions infused with habareno and with chipotle.

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@Sneak says it's mandatory to use only freshly squeezed juice in cocktails.

I always do so, not because I am virtuous, but because I would never remember to buy pre-squeezed juice or squeeze juice in advance.

By such good fortune am I saved from the gaping jaws of hell.

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If you ever taste them (specifically lemon or lime) side by side, 

A. Prepare to be disgusted by the bottled stuff

B. He's right.

I think years and years ago, in the then nascent cocktail geek world of NYC, guys like Don and John et al., actually did tests on freshly squeezed juices, to find out how the age of such juices affected the taste of the cocktails they were being used for.  By age, I'm referring to hours, because they were trying to come up with when the best time to squeeze juices, pre-service, was.

Those were the days.

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