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Nom de plume

1 1⁄2 oz Rye, Bulleit
1⁄3 oz Elderflower liqueur, St. Germain
2 ds Orange bitters, Regans' orange bitters
3 oz Ginger beer, Fever Tree
Instructions

Add alcohol to old fashioned glass. Stir. Add ice and ginger beer. Stir again.

Notes

St. Germain to your taste - I put somewhere between 1/3 and 1/2 an ounce in it these days.

Bourbon works just as well, if you prefer.

Inspired by the Pseudonym cocktail at the Quill in DC, which is no longer listed on their menu.

Cocktail summary
Is of
unknown authenticity
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User rating
4 stars
(20 ratings)
Yields Drink

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From other users
  • Add splash of lemon juice and less ginger beer (maybe 2oz)??? Or get spicy blenheim to lessen sweetness (used 1/3oz Germain w/ barritt's ginger beer).
  • The ginger and peppery rye add some weight to this, but very accessible. Has a sweet iced tea feel to it too. 2nd go 'round, tea is gone and friend felt it's a bit medicinal.
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Comments
jensck commented on 11/26/2016:

Good, but as with so many drinks using St. Germain, it was too sweet. Cutting it down to only half an ounce gave a much nicer result.

DCDrinker commented on 12/06/2016:

@jensck - Yes, I've started dropping it to somewhere below the 2/3 oz line. 3/4 is probably too much.

BigBeard commented on 3/17/2022:

Only had Barritts ginger beer, which I found to dominate at 3oz. I added scant 1/8 oz of lemon juice to help with the sweetness and balance. Refreshing.