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I went to a local crafts fair today and scored 3 vintage coupe glasses for $9 total.  So we enjoyed a Twentieth Century in them in the backyard this afternoon. 1 1/2 oz. gin 3/4 oz. Lil

Today, when I toasted my wife on the 15th anniversary of her death, I couldn't escape the bald fact that I was really in the mood for a Corpse Reviver #2. I WISH it were called something else.

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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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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