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Audrey really nailed that one, didn't she?

I hopped on the Corpse Revivor bandwagon. Don't shame me but it was the first time I made them at home. I admittedly had to go to the liquor store to buy Lillet.  It was a big hit..... Definitely more

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.

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JUST what I was in the mood for:

Satan's Whiskers

3/4 oz. Gin

3/4 oz. Grand Marnier (or, in my case, Royal Combier)

3/4 oz. Dry Vermouth

3/4 oz. Sweet Vermouth

3/4 oz. orange juice

2 dashes orange bitters

Shake in an ice-filled cocktail shaker, strain into chilled cocktail glass, and garnish with an orange twist.

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OMG I left out this cocktail from last week:

Spring Forward

Pour 2 oz. Gin and 1 oz. dry Vermouth into a frozen mixing glass and throw in a trimmed ramp or Spring onion (RAAAAAAAAAAMMMMMMPPPPPPSSSS!).  Muddle — but just a little (you don't want the allium to get too bitter).  Now, fill the shaker with ice and stir.  Pour into a chilled Martini glass or coupe.  Garnish with another trimmed ramp or Spring onion (RAAAAAAAAAMMMMMMMPPPPPSSSS!).

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Wish I had some fresh spearmint; I'd make Audrey's French Pearl. Another Pegu Club classic.

French Pearl

¾ ounce fresh lime juice 
¾ ounce cane syrup
1 sprig spearmint 
2 ounces Plymouth Gin
¼ ounce Pernod Classic Pastis
Lime and mint for garnish

Method

Combine the lime juice, cane syrup, and mint sprig in a cocktail shaker. Muddle the ingredients. Next, add the Pernod and gin. Fill the shaker to the top with ice and shake well. Double strain into a chilled cocktail glass. Garnish with a lime wheel and mint sprig.

(I don't even think the muddling is all that necessary - shaking will do practically the same thing).

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1 hour ago, joethefoodie said:

Wish I had some fresh spearmint; I'd make Audrey's French Pearl. Another Pegu Club classic.

French Pearl

¾ ounce fresh lime juice 
¾ ounce cane syrup
1 sprig spearmint 
2 ounces Plymouth Gin
¼ ounce Pernod Classic Pastis
Lime and mint for garnish

Method

Combine the lime juice, cane syrup, and mint sprig in a cocktail shaker. Muddle the ingredients. Next, add the Pernod and gin. Fill the shaker to the top with ice and shake well. Double strain into a chilled cocktail glass. Garnish with a lime wheel and mint sprig.

(I don't even think the muddling is all that necessary - shaking will do practically the same thing).

That looks really interesting. I've got all the ingredients. So a French Pearl this evening. Thanks JtF.

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