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8 minutes ago, Behemoth said:

I just impulse-bought some locally made pineapple rum to take back. I have velvet falernum at home. Assuming the bottle makes it in once piece, any ideas? (A premium rum & coke is an obvious one I guess...) 

I would do a spirit-forward Jungle Bird, a la The Jungle Bird's Jungle Bird.

Punch.com has a handful of suggestions too.

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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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Aviation was my gateway cocktail, first sipped in the late 90s at Grange Hall courtesy of Del Pedro. I spent the better part of six months trying to find maraschino liqueur. And wound up with Stock for all that effort. Ahh, the early days.

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Cherry Blossom
3 cherries, pitted (DeGroff suggests trying different varieties. I had sours in my fridge)
1/2 oz triple sec
1/2 oz Cherry Heering
1.5 oz cognac
.75 oz lemon juice
Muddle cherries with the two liqueurs. Add cognac, lemon juice and ice and shake well. Pour into a chilled coupe and garnish with a cherry.


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On 7/13/2021 at 5:53 PM, bloviatrix said:

Finally made a Jungle Bird. A friend clued me in to the small cans of pineapple juice they sell at Trader Joe's which is what was holding me back.

This was really, really good.  We don't find too many recipes that specifically call for blackstrap rum (we have the Cruzan brand).  The Campari helps to cut the sweetness.

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