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RECENT COCKTAILS: JUNE 6, 2010
Blanco tequila, Aperol, Mezcal, Sweet vermouth, Maraschino Liqueur, Orange bitters, Herbal liqueur, Orange peel
Campari, Elderflower liqueur, Soda water
Champagne, Bourbon, Triple sec, Peychaud's Bitters, Bitters, Orange peel
Rye, Dry vermouth, Campari
Rye, Peychaud's Bitters, Absinthe, Simple syrup, Lemon zest
Gin, Campari, Sweet vermouth, Orange peel
Bourbon, Dry sherry, Ramazzotti, Triple sec, Orange bitters, Lemon peel
Bourbon, Elderflower liqueur, Maraschino Liqueur, Bitters, Peychaud's Bitters, PInk grapefruit juice
Gin, Cynar, Triple sec, Peychaud's Bitters, Grapefruit juice
Bourbon, Amaro Nonino, Campari, Lemon juice

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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