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Islay Scotch, Cynar, BroVo Amaro #14, Whole egg, Simple syrup, Nutmeg
JULY 1, 2014
Batavia Arrack, Maraschino Liqueur, Campari, Aperol, Lime juice
MARCH 7, 2014
Champagne, Cognac, Curaçao, Lemon juice, Demerara syrup, Lemon peel
FEBRUARY 14, 2014
Gin, Dry vermouth, Genepy, Orange bitters, Lemon peel
JANUARY 18, 2014
Ramazzotti, Applejack, Cider, Butter, Orange peel
OCTOBER 24, 2013
Rye, Amer Picon, Bénédictine, Maraschino Liqueur, Orange peel
AUGUST 1, 2013
Blanco tequila, Swedish Punsch, Aromatized wine, Lime juice, Simple syrup, Orange peel
JULY 23, 2013
Rye, Fernet Branca, Sweet vermouth, Orange bitters, Cherry
JUNE 26, 2013
Cynar, Jamaican rum, Lemon juice
MAY 29, 2013
Blanco tequila, Campari, Lime juice, Grapefruit juice, Simple syrup

A Spontaneous Libation for your Consideration

Seapea Fizz

Posted by drunkforscience. Created by From Frank Meier’s _The Artistry of Mixing Drinks_.
3⁄4 oz Absinthe
3⁄4 oz Simple syrup
3⁄4 oz Lemon juice

Dry shake, shake, up, top with soda.


Soda volume not specified, but I'm assuming it doesn't need much given small volume of cocktail.

Curator rating
4 stars
Average rating
4.5 stars
(4 ratings)

From the Knowledge Vault

The Margarita, or An Earthy Mystery

Americans drink a lot of Margaritas. While the Margarita makes up eighteen percent of the mixed drinks ordered in the United States, tequila represents only six percent of the domestic spirits market. Unfortunately, we drink a lot of bad Margaritas too. Neon colored, super-sweet, artificially flavored, poorly made, cheap ingredient, frozen-slushy Margaritas surely account for most of those eighteen percent.

Perhaps one reason that Americans drink a lot of bad Margaritas is that we seem to have no idea of its origin. There are theories (among others) that Dallas socialites, Peggy Lee, Mexican (or Irish, or Texan) bartenders, German ambassador’s daughters or Ziegfeld Follies dancers all have a hand in the drink.

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