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    Originally posted by Shomas View Post
    Yes it does. Damn. That's going on this weekend's agenda...
    I should add that I've been to the Clover Club a few time (it's in my neighborhood) and everything I've ordered has been awesome.

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      Originally posted by Shomas View Post
      Yes it does. Damn. That's going on this weekend's agenda...
      I made this (I'm sipping it now, in fact). It's in-goddamn-credible. It's sweet and smoky and chocolaty without being cloying. The spice is pronounced, but not overwhelming (and I wasn't dumb enough to lick the pipette this time).

      I made a few substitutions to account for what I had on hand, but nothing that should change the flavor drastically. I used Cocchi Vermouth di Torino rather than the Carpano Antica. I also used half regular old simple syrup and half maple syrup because I'm out of demerara syrup and too lazy to make more. As suggested, I used TDig's XXX bitters in place of the Hellfire shrub. I also used Fee Bros. Aztec Chocolate Bitters in place of the mole bitters in the recipe. I gotta believe any difference these deviations made would be minor. I'd like to try it with pisco, though, which would probably make more of a difference, though how much is an open question since the mezcal and the vermouth really dominate.

      This is not a super bright drink, so it's probably better for fall or winter. It'd be a great after dinner cocktail. And it doesn't call for limes, which is convenient since they cost about $40 a piece right now.

      Overall, I and my wife are big fans of this drink and I'm now going to have to go out and buy some tequila, which I rarely drink, so I don't tend to keep much on hand.

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        I've noticed that in a couple of online references to the "No Country For Old Men," lemon juice is mentioned, but it is not mentioned in the Barnotes recipe. However, the Barnotes recipe calls for shaking. I've done some digging and I can't find any recipes other than the Barnotes one. Maybe I'll do a little experimenting to see what lemon juice does for this. As I noted, it's not particularly bright, so maybe some citrus will improve it. [MENTION=7735]Sartorialist[/MENTION], did the version you tried contain lemon juice?

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          Headed to the beach this weekend with some friends and decided to put together a drink menu:

          https://drive.google.com/file/d/0B1O...it?usp=sharing
          Last edited by tdig; May 22, 2014, 03:39 PM.
          My cocktail videos >

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            Originally posted by tdig View Post
            Headed to the beach this weekend with some friends and decided to put together a drink menu:

            https://drive.google.com/file/d/0B1O...it?usp=sharing

            Seems like a solid menu for a weekend at the beach. I might steal a couple of those recipes from ya!

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              Originally posted by iCraig View Post
              Seems like a solid menu for a weekend at the beach. I might steal a couple of those recipes from ya!
              Thanks! The tonic syrup, orgeat, blood orange liqueur, and any bitters listed are all homemade but can be easily substituted if needed.
              My cocktail videos >

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                Originally posted by tdig View Post
                Thanks! The tonic syrup, orgeat, blood orange liqueur, and any bitters listed are all homemade but can be easily substituted if needed.
                Wait...homemade tonic syrup? I'd love to know any details you care to share about that. I've been using Jack Rudy tonic syrup here and there for the last few months and it's been a revelation.

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                  Originally posted by Shomas View Post
                  Wait...homemade tonic syrup? I'd love to know any details you care to share about that. I've been using Jack Rudy tonic syrup here and there for the last few months and it's been a revelation.
                  I make a lot of homemade ingredients and have been really happy with the results but similarly the homemade tonic syrup has been the one that most surprised me at how much of a difference it makes. There are a lot of recipes out there. The hard part is getting your hands on some powdered cinchona bark. Heres at least one place:

                  http://herbsspicesteas.com/advanced_...NCHONA&x=0&y=0

                  After that its not all that different from making any other infused syrup except the filtering is a serious bitch. Imbibe and Morganthaler have great recipes. I kind of did a hybrid of the two.
                  My cocktail videos >

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                    Awesome. Thanks. My mother in law recently visited and really liked the Jack Rudy syrup, so I'm thinking this could be a slick birthday or Christmas gift for her.

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                      Cause summer time is for cold brew and tiki drinks:

                      http://imgur.com/a/dgrxH
                      My cocktail videos >

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                        Looks delicious as always [MENTION=2555]tdig[/MENTION]. Nice glass as well. Looking forward to hitting up Prohibition Pig in August!
                        "You don't need money to dress better than you do" - Salvatore Romano

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                          Yup. That looks like a real winner. You have great taste in absinthe, as well!

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                            Got to be a dry, straight-up gin martini with a lemon twist. Classic.

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                              I like a Negroni that's 2 parts Tanqueray No. Ten, 1 part Campari, and 1/2 part each of Carpano Antica vermouth and Martini & Rossi.
                              "To me style is just the outside of content, and content the inside of style, like the outside and the inside of the human body - both go together, they can't be separated." - Jean-Luc Godard

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                                The Golden Ticket

                                60ml of your favourite bottle of gin
                                5ml Laphroaig 1/4 cask
                                2 tea spoons Chocolate mole bitters infused breakfast marmalade
                                5ml PX float
                                Glass: Old Fashioned Garnish: Fancy lemon twist Method: stir down and double strain

                                Add all the ingredients to a mixing glass, add ice and stir it until the marmalade is dissolved. Then pour over large ice cube in a tumbler. Garnish with a lemon twist.
                                Don't be afraid of dressing up...please.

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