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RECENT COCKTAILS: JUNE 6, 2010
Champagne, Cognac, Jamaican rum, Maraschino Liqueur, Orgeat, Sugar, Soda water, Lemon
Rum, Champagne, Bitters, Simple syrup, Lime juice, Mint
Champagne, Gin, Cherry Liqueur, Orange juice
Brandy, Cachaça, Cassis, Soda water, Lemon juice, Lime juice, Cranberry syrup, Simple syrup
Sloe gin, Sweet vermouth, Cherry Liqueur, Orange bitters, Lemon peel
Gin, Dry vermouth, Orange liqueur, Pastis
Añejo rum, Triple sec, Ginger liqueur, Bitters, Soda water, Lime juice
Virgin Islands Rum, Light rum, Falernum, Bitters, Orange juice, Orange peel
Gin, Crème de Violette, Egg white, Lemon juice, Lemon peel
Bourbon, Campari, Sweet vermouth, Maraschino cherry

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
Instructions

Dry shake, shake, up, top with soda.

Notes

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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