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I guess I would argue that any cocktail that requires that much specificity in the ingredients you use isn't fit for general home mixing, and shouldn't be included in general-interest cocktail recipe books or apps or websites or whatever.  It should only be consumed in bars that have the resources to make it properly (or the homes of maniacs like some of us).

And if a particular book or app or website is for hardcore specialists rather than general users, it should be very clear about that upfront.

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I need better supervision. 

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

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.

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You know, speaking as someone who actually writes and publishes cocktail recipes, I can tell you that I try to be very careful about limiting my recipes to things my non-cocktail-specialist subscribers can be expected to be able to make at home from things they'd have on hand.

And it's tough.  I have subscribers who complain when I tell them to use Simple Syrup.  I tell them not to be afraid, there's a reason it's called Simple Syrup.

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On 1/8/2023 at 7:02 AM, joethefoodie said:

Yet, some of us...

Finding some of those bottles  (ahem, creme de cacao) in the stash would be the difficult part.

Now I'm afraid to look in our cabinet. We're definitely overweight in Tequila, Gin and Bourbon/Rye. Underweight in rum and Scotch. At least for us, a useful amount of liqueurs, amaro, etc.  

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38 minutes ago, Sneakeater said:

I guess I would argue that any cocktail that requires that much specificity in the ingredients you use isn't fit for general home mixing, and shouldn't be included in general-interest cocktail recipe books or apps or websites or whatever.  It should only be consumed in bars that have the resources to make it properly (or the homes of maniacs like some of us).

And if a particular book or app or website is for hardcore specialists rather than general users, it should be very clear about that upfront.

He said it better.

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I made this up myself!  It's good!

Pineau Apricot-Rosemary Shrub

2 oz. Pineau des Charentes

1 oz. Apricot-Rosemary Shrub

1/2 oz. Yellow Chartreuse

Shake.  Strain into Highball glass over ice.  Garnish with a rosemary sprig.

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On 1/9/2023 at 6:53 PM, Sneakeater said:

And it's tough.  I have subscribers who complain when I tell them to use Simple Syrup.  I tell them not to be afraid, there's a reason it's called Simple Syrup.

As I have no particular reason to buy sugar, I have started using an Agave syrup instead. It sweetens but has almost no discernible flavor profile, so it's quite suitable.

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