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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

I need better supervision. 

When I go to bars like yours I spend so much time emphasizing that I want a detectable amount of Vermouth in my Martini that they’d never dare ask if I wanted it Dirty. 

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  • 2 weeks later...

I am sitting at the bar of a restaurant where I have just had an all-Piemontese dinner.

For my nightcap, I had the bartender make me a sort of Piemontese Boulevardier, with Cardamaro swapped in for Campari and Cocchi Americano Rosso swapped in for sweet Vermouth (Bourbon remains Bourbon, and Angostura remains Angostura).

Boy is it good. 

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Space Gin Smash -

6 mint leaves

2 seedless green grapes

1 green apple slice

1 lemon wedge

1/2 ounce simple syrup

1 1/4 ounces Gin

Garnish: apple slice fan

Garnish: mint sprig

Garnish: green grape

Muddle mint, grapes, apple slice, lemon, and simple syrup. Add gin. Shake vigorously over ice. Double strain into a rocks glass filled with cracked ice. Garnish with an apple fan, grape and mint sprig.

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We had dinner with some old friends from college yesterday.  The husband has a large whiskey/bourbon collection, and when he was offering to make me a cocktail I noticed he had a bottle of Drambuie.  Turns out he hadn't opened it yet, so I suggested we have Rusty Nails.  Basically, it's 1 1/2 oz. of Scotch mixed with 3/4 oz. Drambuie in a rocks glass with ice.

Between that and the 2 glasses of Pinot Noir, I had a very mellow evening.  (It was a long week.)

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A perfect aperitif cocktail that I unfortunately had as a digestif.


3/4 oz. Gin

3/4 oz. Rye (should be Canadian) (wasn't)

3/4 oz. Aperol

3/4 oz.  Suze

Stir (duh).

Garnish with a grapefruit twist.  (Don't tell anyone, but not having grapefruit I used lemon.) (It's easy to see how grapefruit would have been better, though.)

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