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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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My show let out at around 11 tonight.  There's a nominally late-night barbecue place pretty much across the street from the venue, but I didn't see it.  Which means either that I was looking on the wrong block, or that like so many other places in New York their true pre-post-COVID hours aren't what they list on their website.

So I hopped on the subway to go to a purportedly late-night taco spot a few stops away.  It turns out that late night, the taco spot functions as a bar without a kitchen.  (Happily it’s not without a bathroom.)

So I hopped back on the train and came home.  A not-unlengthy trip.  I got home around, I dunno, 1:00, a little later.

I had the makings of some shakshuka, theoretically a perfect late late supper.  But I didn't have the strength to make it.  So I toasted a bialy and dumped some hot/cold smoked salmon salad on top.

Obviously, my strength regrouped, I then needed to make myself a cocktail.


You don't need a recipe for a Mojito, do you?

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  • 4 weeks later...
On 8/2/2021 at 2:27 PM, Sneakeater said:


1-1/2 oz. Bourbon

3/4 oz. Cointreau

3/4 oz. lime juice

1/4 oz. Simple Syrup

Rinse Absinthe

Rinse cocktail glass with Absinthe.  Combine and shake everything else.

N's had a rough last few days (work politics), so this put her in a much better mood.

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